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."
- 453.59 g mushroom, thinly sliced
- 1 garlic clove, minced (or pressed)
- 1 medium onion, finely chopped
- 29.58 ml sweet Hungarian paprika
- 411.06 g can tomatoes (pear-shaped)
- 411.06 g can beef broth
- 118.29 ml water
- 118.29 ml pearl barley, rinsed and drained
- 14.79 ml red wine vinegar
- 118.29 ml parsley, finely chopped
- salt and pepper
- Combine mushrooms, garlic, and onion in a 3-quart electric slow cooker.
- Sprinkle paprika over mushroom mixture.
- Cut up tomatoes and add them along with their liquid to the pot.
- Add broth, water, barley, and vinegar to cooker.
- Cover and cook at low setting until barley is very tender (6 to 7 hours).
- Before serving, stir parsley into soup.
- Season to taste with salt and pepper.
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!
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.
Excellent chowder! I love barley so I upped that a bit. Absolutely delicious with some hot buttered cornbread.