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Cream Of Portobello Mushroom Barley Soup

6 ounces portobello mushrooms -- chopped into 1/2" cubes
1 medium onion -- minced
1 teaspoon margarine -- tub style
28 ounces fat-free beef broth -- (2-14 ounce cans)
1/4 cup dry sherry
1/4 cup barley
1/4 teaspoon dried sage
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
12 ounces evaporated skimmed milk -- (1 can)
fresh snipped parsley for garnish

Saute the mushrooms and onions in the margarine in a nonstick skillet over medium high heat, 4-5 minutes. Transfer the vegetables to an electric slow cooker. Stir in the broth, sherry, barley, sage, garlic and pepper. Cover and cook on LOW until the barley is tender, 6-8 hours (on HIGH, 4-6 hours). Stir in the milk and cook until hot, 15-30 minutes. Divide the soup among 4 bowls and garnish each serving with the parsley.

Makes 4 servings

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