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."
Provided by mersaydees
Categories Chowders
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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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Omar Bishop
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this chowder. The flavors were well-balanced and the barley gave it a nice texture.
Dagi tube
[email protected]This chowder is the best I've ever had! I will definitely be making it again.
Rabeya akther Laboni
[email protected]I made this chowder for a party and it was a huge hit! Everyone loved it.
Harriet Mukya
[email protected]This chowder is amazing! It's so creamy and flavorful. I love the addition of barley.
Roshan Bk
[email protected]I've tried this chowder several times and I'm always disappointed. The flavors are just not there.
Bro Z
[email protected]This chowder is a bit too thick for my taste. I would add more liquid next time.
Sunny jutt
[email protected]This chowder is hearty and delicious. I love the combination of mushrooms, barley, and parsley. It's the perfect comfort food for a cold day.
Zakir Wafa
[email protected]I've made this chowder several times and it's always a crowd-pleaser. It's the perfect soup for a cold winter day.
Olusoji Oyawoye
[email protected]This chowder is so easy to make and it's always a hit with my guests. I love that I can make it ahead of time and it reheats beautifully.
Nompumelelomaphala lelo
[email protected]I made this chowder for my family and they loved it! It's a great way to use up leftover mushrooms.
Gianna
[email protected]This chowder is the perfect comfort food. It's creamy, flavorful, and filling. I love to serve it with a side of crusty bread.
Nini Johana
[email protected]I wasn't sure about this chowder at first, but it really grew on me. The flavors are subtle but complex, and the barley gives it a nice chewy texture. I'll definitely be making this again.
Niu Sha
[email protected]This chowder was a bit bland for my taste. I had to add a lot of salt and pepper to make it flavorful. The texture was also a bit too thick for my liking.
Nanzi Nan
[email protected]I've made this chowder several times and it's always a winner. It's creamy, flavorful, and filling. I like to add a little extra garlic and paprika for a bit of a kick.
Raphael Owalo
[email protected]This chowder was easy to make and so delicious! I love the combination of mushrooms, barley, and parsley. It's the perfect comfort food for a cold day.
Shaunnet Maen
[email protected]I made this chowder for a potluck and it was a huge success! Everyone loved the creamy broth and the tender mushrooms and barley. I will definitely be making this again.
Md sifat Ali
[email protected]This chowder was a hit with my family! The flavors were rich and comforting, and the barley added a nice chewy texture. I will definitely be making this again.