Creamy Mushroom Barley And Lima Bean Soup Recipes

CREAMY MUSHROOM, BARLEY AND LIMA BEAN SOUP

Creamy Mushroom, Barley and Lima Bean Soup image

There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.

Provided by SkipperSy

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 portabella mushroom (two small or one big one)
8 ounces white button mushrooms (small package)
1 carrot (medium size)
3 cups beef stock (can or beef cubes)
1/4 cup barley
2 tablespoons margarine (or butter)
2 tablespoons basil leaves (fresh basil finely chopped)
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix
1 pinch white pepper
1/4 cup lima beans (frozen)
1/4 cup half-and-half cream
1/4 cup bristol cream, Harveys
1/4 lb swiss cheese
1/4 cup basil (slightly chopped) or 1/4 cup arugula leaf (slightly chopped)

Steps:

PREPARATION:.
Cut the stems off the portabella mushrooms, slice into ¼ inch thin pieces and then cut each in half, set aside.
Clean the white button mushrooms and slice into big pieces, set aside.
Clean the carrot and then cut into diagonal slices, set aside.
Cut into thin slices the swiss cheese and set aside.
COOKING INSTRUCTIONS:.
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, ½ hours cooking time.
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.
Step #2- Next add the white button mushrooms and lima beans, a quick stir and cook for 1 ½ hours.
Step #3- Next add the half & half cream, Harvey's Bristol Cream, a quick stir and cook for ½ hour.
Ladle soup into individual bowls, topped with some swiss cheese and place in a microwave for about 2 minutes to melt the cheese.
Finally add some chopped basil/arugula leaves on top of each individual bowl and serve.
Enjoy!
NOTES:.
You can serve this soup with a bowl of sour cream on the side and allow guests to add to their soup as desired.
This soup can be served for as a main meal in the evening or for a hearty nice lunch as well.

Nutrition Facts : Calories 267.8, Fat 16.4, SaturatedFat 7.6, Cholesterol 31.7, Sodium 852.8, Carbohydrate 17.2, Fiber 3.9, Sugar 2.9, Protein 14.8

BARLEY AND MUSHROOMS WITH BEANS

Barley and Mushrooms with Beans image

A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.

Provided by Niki

Categories Side Dish Grain Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

Ingredients

1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
½ cup chopped celery
2 cloves garlic, minced
½ cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained

Steps:

Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g

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