Crock Pot Mushroom, Barley & Parsley Chowder
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
Nutrition- 1
- 1
- 1
- 2tablespoons sweet Hungarian paprika
- 1
- 1(14 1/2 ounce) can beef broth
- 1⁄2cup water
- 1⁄2
- 1tablespoon red wine vinegar
- 1⁄2
- salt and pepper
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DIRECTIONS
- 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.
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