Cream Of Portobello Barley Soup

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add can of evaporated milk. Serve! Depending on the amount of salt in your beef broth, you may want to add some salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.