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PREPARATION:
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Cut the stems off the portabella mushrooms, slice into 1/4 inch thin pieces and then cut each in half, set aside.
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Clean the white button mushrooms and slice into big pieces, set aside.
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Clean the carrot and then cut into diagonal slices, set aside.
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Cut into thin slices the swiss cheese and set aside.
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COOKING INSTRUCTIONS:
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This recipe is based on using a slow cooking crock pot set to 4 hours, high/fast cooking and will depend on you model crock pot; Step #1, 2 hours cooking time, Step #2, 1 1/2 hours cooking time and Step #3, 1/2 hours cooking time.
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Step #1- In a crock pot add the stock, barley, portabella mushrooms, carrots , margarine, 2 tablespoons fresh chopped basil leaves, sage, thyme, garlic salt, Mrs. Dash, pinch of white pepper, a quick stir and cook for 2 hours.
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Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 1/2 hours.
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Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for 1/2 hour.
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Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
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Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
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Enjoy!
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NOTES:
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You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
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This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.
