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.