Crock Pot Mushroom, Barley & Parsley Chowder

“This is based on a recipe from Sunset's Crockery Cook Book. Its introduction says, "The cooking of Hungary provides the inspiration for this first-course vegetable soup, rich with the color, flavor, and aroma of paprika."”
READY IN:
6hrs 20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine mushrooms, garlic, and onion in a 3-quart electric slow cooker.
  2. Sprinkle paprika over mushroom mixture.
  3. Cut up tomatoes and add them along with their liquid to the pot.
  4. Add broth, water, barley, and vinegar to cooker.
  5. Cover and cook at low setting until barley is very tender (6 to 7 hours).
  6. Before serving, stir parsley into soup.
  7. Season to taste with salt and pepper.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: