Crock Pot Mushroom, Barley & Parsley Chowder

READY IN: 6hrs 20mins
Recipe by mersaydees

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."

Top Review by Lucky in Bayview

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!

Ingredients Nutrition


  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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