Slow Cooker Mushroom-Barley Soup

Slow cooker mushroom-barley soup. This mushroom-barley soup is a hearty, satisfying vegan soup that’s perfect for the fall season. A handful of ingredients and a few hours in the crockpot make this recipe easy to make and even easier to enjoy.

What are the two benefits of using a slow cooker?

A slow cooker is an appliance that is used to cook food at a low simmering heat over many hours.

Using a slow cooker has two benefits – it is more efficient than using the stove or oven and it allows you to set up the meal in advance.

What is the difference between a crockpot and a slow cooker?

A crockpot is a type of kitchen appliance that cooks food at a very low temperature. It has just one setting, and it takes around four to six hours to cook food. On the other hand, the slow cooker has two settings: high and low. It needs just two to four hours for cooking on high and around six to eight hours on low.

The crockpot is also called a “programmable slow-cooker.” It’s basically an electric pot with a slow heating element or heater that can be used for cooking food in bulk at the same time in the morning, so it can be ready when you want dinner later in the day. A crockpot also has control features that could let you change the temperature or program when you want it to shut off after cooking is done.

How long does it take to make this soup?

It takes about 6 hours to make this soup.

Making soup is not difficult and it can be done in a relatively short period of time (3 hours at high heat). You simply need to gather all the ingredients, cook them for a few hours, and then pour them into a bowl.

Slow Cooker Mushroom-Barley Soup

Ingredients

• 1½ quarts(1½ L) chicken broth
• 2 cups (500 ml) tomato juice
• 1/2 cup pearl barley
• 3 cups sliced mushrooms
• 3/4 cup chopped carrots
• 3/4 cup chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano leaves
• salt and freshly ground black pepper,to taste
• reduced-fat sour cream, to garnish

Method