Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

Portabella mushrooms are actually mature cremini mushrooms that have been allowed to grow larger. They have a rich, meaty flavor and are often used as a vegetarian substitute for meat in various recipes.

This is vegetarian recipe. Dish can be prepared in 385 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

Cooking Method: Slow cooking Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 360 min Rest Time 10 min Total Time 6 hrs 25 mins

Servings: 6 Calories: 1500

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Portabella mushrooms
• 1 medium-sized Onion
• 2 clove Garlic cloves
• 1 medium-sized Carrot
• 2 stalk Celery stalks
• 1 cup Barley
• 4 cups Vegetable broth
• 2 leaf Bay leaves
• 1 teaspoon Thyme
• 1 cup Heavy cream
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Chop the portabella mushrooms, onion, garlic, carrot, and celery.
2. In a slow cooker, combine the chopped vegetables, barley, vegetable broth, bay leaves, and thyme.
3. Cook on low heat for 6 hours or on high heat for 3 hours.
4. Remove the bay leaves and blend the soup using an immersion blender or transfer it to a blender.
5. Stir in the heavy cream, salt, and black pepper.
6. Cook for an additional 10 minutes on low heat.
7. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 32g11%

Sugars 4g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.