Vegetarian

Mushroom Barley Slow Cooker Soup is for Dinner.

Mushroom Barley Slow Cooker Soup takes 30 minutes to prepare.

Mushroom Barley Slow Cooker Soup takes 300 minutes to cook.

Mushroom Barley Slow Cooker Soup makes 4 servings.

The ingredients for Mushroom Barley Slow Cooker Soup are:

565 grams sliced mini-bella mushrooms (brown)
1 c diced celery (leafy greens included)
4 garlic cloves, minced fine
3 scallions, mined
1 small onion, minced
1 c carrot, diced fine
1/3 c pearl barley
5 c vegetable or chicken stock, low fat low sodium
1 TB balsamic vinegar (good quality)
1/3 c chopped fresh parsley
2 TB Extra Virgin Olive Oil
1 TB Paprika

Here is how you make Mushroom Barley Slow Cooker Soup:

Combine mushrooms, garlic, celery, onion, scallions, carrots in sautee pan with olive oil. Sautee until just tender adding paprika to help mushrooms brown (this also adds good color to the broth). Add parsley near the end.Pour sautee vegetables into slow cooker combining with broth and pearl barley. Cook on high for 1-2 hours, turn down to low and let cook for another 3 hours or so. Great soup for a cold winter's day!!!!Serving Size: Makes 4 large servings, or 6 small servingsNumber of Servings: 4Recipe submitted by SparkPeople user LOUISAG61.

The nutritional information for Mushroom Barley Slow Cooker Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.8

• Total Fat: 8.2 g
• Cholesterol: 0.0 mg
• Sodium: 628.3 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 7.4 g
• Protein: 9.0 g

The dietary needs meet for Mushroom Barley Slow Cooker Soup is Low Fat