Instructions: 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

NOTES : Uses: 3 1/2 - 4 quart cooker

Cooks Notes: Eight ounces of white button mushrooms, which are less meaty in texture and flavor, can replace the portobellos.

(This is a terrific soup thanks Betty for sharing I have put it into the

Helen D.)

This is a very rich soup, we really enjoyed this one! helen

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