Tuesday, March 4, 2014

Recipe #284: Mushroom-Barley Soup

Perfect for a cold day like today, and it was nice to come home to it all finished and ready to eat in the crock pot.  I wasn't able to find unsalted vegetable broth, but that's the only thing I'd change.  The cheese complements it perfectly.... I forgot the parsley, but I think that would be good too.


8 oz fresh portobello mushrooms, cut into thirds and sliced
8 oz fresh button mushrooms, sliced
1 14.5 oz can diced tomatoes, undrained
1 cup sliced carrots
1 cup chopped onion
1/2 cup regular barley
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried marjoram, crushed
1/2 teaspoon salt
1/2 teaspoon paprika
3 14 oz cans vegetable broth
Finely shredded Perorino Romano cheese and/or snipped fresh flat-leaf parsley


Combine all ingredients in a 4-5 quart slow cooker.  Cook on low 8-10 hours.  Top with cheese and parsley.

No comments:

Post a Comment