Crock Pot Mushroom Barley Parsley Chowder
Warm, hearty, and brimming with flavor, this Crock Pot Mushroom Barley Parsley Chowder is the ultimate comfort food to cozy up with on a chilly day. Packed with tender cremini mushrooms, nutty pearl barley, and a medley of aromatic vegetables, this vegetarian chowder offers a wholesome and satisfying meal with minimal effort. The slow-cooked magic allows the flavors of thyme, bay leaf, and fresh parsley to deeply infuse into the rich vegetable broth, creating a bowlful of savory goodness. Perfect for meal prep or feeding a crowd, this chowder can be customized with a splash of heavy cream for an extra touch of indulgent creaminess. Best served piping hot with fresh parsley garnish, this dish is a nourishing delight that will bring comforting warmth to your table. Keywords: crock pot mushroom chowder, barley parsley soup, slow cooker vegetarian recipe, hearty soups for winter.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Carrots, diced
- 2 Celery stalks, diced
- 16 ounces Cremini mushrooms, sliced
- 1 cup Pearl barley
- 8 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Fresh parsley, chopped
- 0.5 cup Heavy cream (optional)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, diced carrots, and diced celery to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Transfer the sautéed vegetables to the crock pot.
Add the sliced mushrooms, pearl barley, vegetable broth, dried thyme, bay leaf, salt, and black pepper to the crock pot.
Stir the mixture to combine, then cover with the lid.
Set the crock pot to low heat and cook for 6 hours, or until the barley is tender and the flavors have melded together.
Before serving, remove the bay leaf and stir in the chopped parsley. For a creamier chowder, add the heavy cream and stir until combined. Let it cook for an additional 10 minutes if using cream.
Serve hot and enjoy! Optionally, garnish with extra parsley for added freshness.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4975 mg | 216% | |
| Total Carbohydrate | 341.6 g | 124% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 63.0 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 905 mg | 70% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 8073 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
