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Nutrition Facts
Serving Size 1 (416g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar
Calories 175
Calories from Fat 22		(12%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 816mg		34%
Potassium 842mg		24%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 8.2g	32%
	Sugars 6.4g
Protein 10.6g		21%
detailed view... how is this calculated?

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Crock Pot Mushroom, Barley & Parsley Chowder

Recipe #273455 | 6½ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: mersaydees
Dec 23, 2007

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."

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

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.

Questions about this recipe?

Browse similar recipes by category

Course > Soups > Chowders
Main Ingredient > Vegetables > Mushrooms
Main Ingredient > Vegetables > Onions
Main Ingredient > Vegetables > Tomatoes
Cuisine > European > Eastern > Hungarian
Preparation > Equipment > Crock-Pot

Featured Reviews for This Recipe

From: Dr. Jenny

On Jan 7, 2009

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.

0 people found this review helpful

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From: Pot Scrubber

On Jul 10, 2008

Excellent chowder! I love barley so I upped that a bit. Absolutely delicious with some hot buttered cornbread.

1 person found this review helpful

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From: mikekey

On Jan 16, 2008

The house smelled great when I got home, and the soup was delicious and quite thick and hearty. Reminded me of a beef-barley soup my grandmother used to make (before crockpots-all day on the stove!) Thanks for a great dinner and a definite keeper. Will be a good recipe for the motorhome.

3 people found this review helpful

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From: Beautiful BC

On Jul 5, 2008

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 Emeril Lagasse's Essence - 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

2 people found this review helpful

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