This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low until vegetables are tender, 4 hours.
- Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.
- Yield: 6 servings.
- Test Kitchen tips
- Marsala is an Italian wine fortified with alcohol. Its distinctive flavor is found in many Italian desserts, entrees and side dishes.
- You can substitute red or white wine, beer or broth for the Marsala. Be prepared: This will change the flavor dramatically.
- When fresh, wild mushrooms are in season, swap in a medley of them for the baby portobellos.
- Originally published as Mushroom Marsala with Barley in Taste of Home
- December 2017
- window._taboola = window._taboola || [];
- _taboola.push({
- mode: 'thumbnails-i',
- container: 'taboola-native-stream-thumbnails',
- placement: 'Native Stream Thumbnails Redesign',
- target_type: 'mix'
- });
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love