SOPHISTICATED MUSHROOM BARLEY SOUP SLOW COOKER
Again a soup recipe, I just love soup. This is from my fav. slow cooker cook book, "150 best slow cooker recipes", by Judith Finlayson. To make it vegetarian use 7 cups vegetable stock and omit the extra cup water.
Provided by Faith77
Categories Stocks
Time 8h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a heatproof bowl, combine boiling water and dried mushrooms.
- Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
- Chop mushrooms finely and set aside.
- In a skillet, over medium heat, melt 1 tablespoons butter.
- Add onions and cook until soft.
- Add garlic, salt and pepper and cook for 1 minute.
- Transfer mixture to slow cooker stoneware.
- In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
- Add dried mushrooms, toss to combine and cook for 1 minute.
- Transfer mixture to slow cooker stoneware.
- Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Discard bay leaf.
- Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.
Nutrition Facts : Calories 195.8, Fat 5.1, SaturatedFat 2.8, Cholesterol 10.2, Sodium 1879.3, Carbohydrate 30.1, Fiber 5.8, Sugar 5.2, Protein 10.7
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