


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
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VERIFIED BY Taste of Home Test Kitchen
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- 1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks
- 1 cup thinly sliced shallots
- 3 tablespoons olive oil
- 1/2 teaspoon minced fresh thyme
- 3/4 cup Marsala wine, divided
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons grated lemon zest
- 1/4 teaspoon salt
- 1/4 cup crumbled goat cheese
- 1/4 cup minced fresh parsley
- 2-1/2 cups cooked barley
- 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.
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Originally published as Mushroom Marsala with Barley in Taste of Home
December 2017
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