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BARLEY WITH MUSHROOMS AND GREEN ONIONS IN THE CROCK POT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sands Estate in Fate, Texas in 1988. 1 cup barley 2 cups roasted garlic chicken broth 3 green onions thinly sliced 6 ounces fresh mushrooms sliced 1/2 teaspoon seasoned salt 1 teaspoon freshly ground black pepper 2 teaspoons butter Combine all ingredients in slow cooker. Cover and cook on low for 4 hours.



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