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Receta Cream Of Portobello Mushroom Barley Soup

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Raciónes: 4

Ingredientes

Cost per serving $1.72 view details

Direcciones

  1. Saute/fry the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 min. Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW till the barley is tender, 6-8 hrs (on HIGH, 4-6 hrs). Stir in the lowfat milk and cook till warm, 15-30 min. Divide the soup among 4 bowls and garnish each serving with the parsley.
  2. Makes 4 servings
  3. NOTES : Uses: 3 1/2 - 4 qt cooker
  4. Cooks Notes: Eight ounces of white button mushrooms, that are less meaty in texture and flavor, can replace the portobellos.
  5. (This is a terrific soup thanks Betty for sharing I have put it into the
  6. Helen D.)
  7. This is a very rich soup, we really enjoyed this one! helen

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Nutrition Facts

Amount Per Serving %DV
Serving Size 378g
Recipe makes 4 servings
Calories 184  
Calories from Fat 33 18%
Total Fat 3.73g 5%
Saturated Fat 1.29g 5%
Trans Fat 0.18g  
Cholesterol 9mg 3%
Sodium 945mg 39%
Potassium 465mg 13%
Total Carbs 19.47g 5%
Dietary Fiber 3.0g 10%
Sugars 6.18g 4%
Protein 14.92g 24%
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