1. Combine mushrooms, garlic, and onion in a 3-quart electric slow cooker. 2. Sprinkle paprika over mushroom mixture. 3. Cut up tomatoes and add them along with their liquid to the pot. 4. Add broth, water, barley, and vinegar to cooker. 5. Cover and cook at low setting until barley is very tender (6 to 7 hours). 6. Before serving, stir parsley into soup. 7. Season to taste with salt and pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
