Mushroom & Barley Soup

  • 32 oz beef (or vegetable) broth
  • 1 pkg white button mushrooms, diced or sliced
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 4 carrots, diced
  • 2 stalks celery, diced
  • 1 tsp dried thyme
  • 1 tbsp dried parsley (optional)
  • Salt and pepper to taste
  • ¾ cup pearl barley
Put all ingredients except barley into large slow cooker and cook on low all day or on high 4-6 hours. Add barley during the final hour or cook ahead and add when serving.
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