Crock Pot Mushroom, Barley & Parsley Chowder
photo by Outta Here
- Ready In:
- 6hrs 20mins
- 1 lb mushroom, thinly sliced
- 1 garlic clove, minced (or pressed)
- 1 medium onion, finely chopped
- 2 tablespoons sweet Hungarian paprika
- 1 (14 1/2 ounce) can tomatoes (pear-shaped)
- 1 (14 1/2 ounce) can beef broth
- 1⁄2 cup water
- 1⁄2 cup pearl barley, rinsed and drained
- 1 tablespoon red wine vinegar
- 1⁄2 cup 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.
Questions & Replies
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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.
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 recipe #14372 - 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