Slow Cooker/ Crock Pot Cream of Portabella Barley Soup

• 6 ounces portabella mushrooms, chopped into 1/2 inch cubes
• 1 medium onion, minced
• 1 teaspoon margarine, tub-style
• 2 (14 ounce) cans nonfat beef broth
• 14 cup barley
• 14 cup dry sherry
• 14 teaspoon sage
• 18 teaspoon garlic powder
• 18 teaspoon white pepper
• 1 (12 ounce) can evaporated skim milk
• fresh parsley (to garnish)

1. Saute mushrooms and onions over medium heat for 4-5 minutes.
2. Transfer to crock pot.
3. Stir in broth, barley, sherry, sage, garlic and white pepper.
4. Cover and cook on low until the barley is tender, 6 to 8 hours (or high 4 to 6 hours).
5. Stir in the milk and cook until hot 15 to 30 minutes.
6. Ladle into bowl, garnish with parsley and serve!

portabella mushrooms, onion, margarine, nonfat beef, barley, sherry, sage, garlic, white pepper, milk, parsley

Taken from www.food.com/recipe/slow-cooker-crock-pot-cream-of-portabella-barley-soup-253539 (may not work)