Crock Pot Mushroom, Barley & Parsley Chowder |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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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. Ingredients:
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 |
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.
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