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    You are in: Home / Recipes / Crock Pot Mushroom, Barley & Parsley Chowder Recipe
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    Crock Pot Mushroom, Barley & Parsley Chowder

    Crock Pot Mushroom, Barley & Parsley Chowder. Photo by Mikekey

    1/1 Photo of Crock Pot Mushroom, Barley & Parsley Chowder

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 20 mins

    20 mins

    6 hrs

    mersaydees's Note:

    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."

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 07, 2009

      45

      There are many things that I liked about this chowder. First, it was very easy to prepare; second, it had wonderful consistency; third, I really liked the taste of the parsley that shone through in the dish. When I tasted the chowder, however, it tasted like it was missing something. I added some sugar, garlic powder, onion powder, and garlic salt, and still it was not quite what I was looking for, so I am not sure what it was I felt was missing. DH felt the same way after trying it. Giving up, I topped my soup with grated parmesan cheese and really thought it added a nice touch. I ended up simmering about 6.5 hours.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 10, 2008

      55

      Excellent chowder! I love barley so I upped that a bit. Absolutely delicious with some hot buttered cornbread.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2008

      55

      Sincethis is a proven 5 star recipe, I decided to play with it a little to suit our families taste preferences. I added 1 1b of lean ground beef. Cooked that up first before adding to the top of the ingrediants in the crock pot, with 1 tsp garlic powder, 1 tsp onion powder & 1 tsp cajun spice (I use Emeril Lagasse's Essence - Emeril Lagasse's Essence) To the crock pot I added one 4 ounce tin of diced green chili's, 1 seeded and finely chopped jalapeno, 1 Tbsp cajun spice and used smoked paprika instead of sweet. I also upped the beef stock to 2 cups and simmered for 7 hours. This became stew like in consistancy and delicious! Served with cayenne pepper for the hot heads and some nice fresh crusty artisan bread on the side. Made for ZWT4

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Crock Pot Mushroom, Barley & Parsley Chowder

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 175.6
     
    Calories from Fat 22
    12%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 1.0 mg
    0%
    Sodium 816.5 mg
    34%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 8.2 g
    32%
    Sugars 6.4 g
    25%
    Protein 10.6 g
    21%

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