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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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    Units: US | Metric


    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


      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.

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    • on July 10, 2008


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

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    • on July 05, 2008


      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

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    Read All Reviews (7)


    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
    Total Fat 2.4 g
    Saturated Fat 0.2 g
    Cholesterol 1.0 mg
    Sodium 816.5 mg
    Total Carbohydrate 32.6 g
    Dietary Fiber 8.2 g
    Sugars 6.4 g
    Protein 10.6 g

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