Saute the mushrooms and onions in the margarine in a nonstick skillet over medium-high heat, 4-5 minutes. Transfer the vegetables to the crock pot. 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.
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (30%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 24.8mg||8 %|
|Sodium 95.7mg||3 %|
|Potassium 519mg||14 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20.7g|
|Protein 8.3g||12 %|
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Calories per serving: 198
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