Savory Mushroom and Barley Soup - 365 Crockpot Recipe

4 entrée servings
3 cups water
1 can (141⁄2ounces) diced tomatoes, undrained
3⁄4cup each: chopped onion, celery, carrots
1 teaspoon dried savory leaves
3⁄4teaspoon crushed fennel seeds
2 cups sliced cremini or white mushrooms
1⁄2cup quick-cooking barley
Salt and pepper, to taste

Per Serving:
Calories: 151 % calories from fat: 8 Protein (g): 5.6 Carbohydrate (g): 32.1 Fat (g): 1.4 Saturated fat (g): 0.1 Cholesterol (mg): 0 Sodium (mg): 53

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except barley, salt, and pepper, in crockpot; cook on high 4 to 6 hours, adding barley during last 30 minutes. Season to taste with salt and pepper.

Fragrant Mushroom Soup Recipe - Another Delicious 365 Crockpot Recipe

You’ll love this delicately flavored mushroom soup.

4 first-course servings
1 1/4 pounds mushrooms, divided
3 cups Fragrant Beef Stock (see p. 32) or beef broth
1 tablespoon light soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 tablespoons dry sherry (optional)
1⁄2 teaspoon lemon juice
Salt and pepper, to taste

Per Serving:
Calories: 86 % calories from fat: 28 Protein (g): 6 Carbohydrate (g): 9.2 Fat (g): 2.9 Saturated fat (g): 0.7 Cholesterol (mg): 3 Sodium (mg): 245

Exchanges:
Milk: 0.0 Vegetable: 2.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 0.5

1. Slice 4 ounces mushrooms and reserve; coarsely chop remaining mushrooms and stems. Combine chopped mushrooms, stock, and soy sauce in crockpot; cover and cook on low 4 to 6 hours. Process soup in food processor or blender until smooth; return to slow cooker. Add sliced mushrooms; cover and cook on high 30 minutes. Stir in combined cornstarch and water, stirring 2 to 3 minutes. Stir in sherry and lemon juice; season to taste with salt and pepper.