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Cream of Portobello Barley Soup
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Description
This is a soup my daughter (age 5) loves, as well as the rest of the family. We discovered it could be made 2 ways one evening. It was almost ready to go when we read ‘cook in crock pot for 8 hours.’ We wanted it now so we threw it in the pressure cooker and it was just as good. Very low fat, too.
Ingredients
- Olive Oil
- 1 clove Garlic, Minced
- 1 whole Onion, Chopped
- 1 carton 8 Oz Portobello Mushrooms, Chopped
- ½ cups Barley
- ¼ cups Vermouth Or Dry White Wine
- 2 cans Beef Broth (14 Oz Each)
- 1 can Evaporated Milk
Preparation
This can be made in either a pressure cooker or a crock pot. If made in a pressure cooker, do all the sauteing, etc, in the cooker. If not, make in a large sauce pan and move to a crock pot.
Heat olive oil in sauce pan/cooker. When hot, add garlic and saute 1 minute. Add onion and mushrooms and saute in olive oil until reduced. Add barley, vermouth and beef broth.
If cooking in crock pot, move to crock pot and cook on low 8 hours. If cooking in pressure cooker, put cover on, bring to high pressure and cook 20 minutes. Release pressure immediately.
Add can of evaporated milk. Serve! Depending on the amount of salt in your beef broth, you may want to add some salt.
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