Crock Pot Mushroom, Barley & Parsley Chowder

Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

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 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.
Most Helpful

5 5

Totally hit the spot! I was in a hurry, so I cooked it on the stove. I topped my serving with a little shredded cheddar cheese. It was very satisfying, easy and healthy. Thanks for posting!

4 5

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.

5 5

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