Slow Cooker Mushroom-Barley Soup

slow cooker mushroom barley soup
  • Yield: 6 soup bowls
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

    186
  • Fat

    7.3 g
  • Saturated Fat

    3.8 g
  • Polyunsaturated Fat

    0.6 g
  • Cholesterol

    23 mg
  • Sodium

    3195 mg
  • Potassium

    525 mg
  • Carbohydrate

    27 g
  • Fiber

    5 g
  • Sugars

    5.5 g
  • Protein

    6.1 g

Slow cooker mushroom-barley soup. Delicious chicken broth-based soup cooked in a slow cooker. More slow cooker recipes>>>>

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

Step 1

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.

Step 2

Season to taste with salt and black pepper. Top each bowl of mushroom-barley soup with a dollop of sour cream.

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