Slow Cooker Mushroom-Barley Soup
1½ quarts(1½ L) chicken broth
2 cups tomato juice
2 cups chopped tomatoes
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 garnish126 Calories
2G of Fat
- In 6-quart(6 L) slow cooker,combine all ingredients,except seasoning and sour cream.
- Mix well,cover and cook on low-heat setting for 6-8 hours.
- Season to taste with salt and black pepper.
- Top each bowl of mushroom-barley soup with a dollop of sour cream.