Ingredients
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6 ounces portabella mushrooms, chopped into 1/2 inch cubes
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1 medium onion, minced
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1 teaspoon margarine, tub-style
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2 (14 ounce) cans nonfat beef broth
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1/4 cup barley
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1/4 cup dry sherry
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1/4 teaspoon sage
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1/8 teaspoon garlic powder
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1/8 teaspoon white pepper
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fresh parsley (to garnish)
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1 (12 ounce) can evaporated skim milk
Instructions
- Sauté mushrooms and onions over medium heat for 4-5 minutes.
- Transfer to crock pot.
- Stir in broth, barley, sherry, sage, garlic and white pepper.
- Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
- Stir in the milk and cook until hot 15 to 30 minutes.
- Ladle into bowl, garnish with parsley and serve!