Crock Pot Mushroom, Barley & Parsley Chowder

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb mushroom, thinly sliced
• 1 garlic clove, minced (or pressed)
• 1 medium onion, finely chopped
• 2 tablespoons sweet hungarian paprika
• 1 (14 1/2 ounce) can tomatoes (pear-shaped)
• 1 (14 1/2 ounce) can beef broth
• 1/2 cup water
• 1/2 cup pearl barley, rinsed and drained
• 1 tablespoon red wine vinegar
• 1/2 cup parsley, finely chopped
• salt and pepper

Recipe

• 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.