B
ButterSticks
Guest
1 can cream of mushroom soup
1/2 cup finely chopped green onions
1 Tbsp minced garlic
1/2 tsp dried tarragon
1/2 tsp cracked black peppercorns
2 Tbsp soy sauce
2 cups vegetable stock
2 cups green beans, cut into 1/2 inch lengths
1 cup pearl barley, rinsed
2 Tbsp toasted pine nuts (optional - I've also used chopped almonds or chopped pecans)
In slow cooker, combine soup, green onions, garlic, tarragon, peppercorns and soy sauce. Beat until smooth (A whisk works for this). Gradually add vegetable stock, beating until mixture is smooth. Stir in green beans and barley.
Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbling. Sprinkle with toasted nuts, if using.
1/2 cup finely chopped green onions
1 Tbsp minced garlic
1/2 tsp dried tarragon
1/2 tsp cracked black peppercorns
2 Tbsp soy sauce
2 cups vegetable stock
2 cups green beans, cut into 1/2 inch lengths
1 cup pearl barley, rinsed
2 Tbsp toasted pine nuts (optional - I've also used chopped almonds or chopped pecans)
In slow cooker, combine soup, green onions, garlic, tarragon, peppercorns and soy sauce. Beat until smooth (A whisk works for this). Gradually add vegetable stock, beating until mixture is smooth. Stir in green beans and barley.
Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbling. Sprinkle with toasted nuts, if using.