Slow Cooker Mushroom-Barley Soup Recipe

Ingredients

• 4 cups (2 L) vegetable broth
• 3 medium potatoes, peeled and diced
• 1 small yellow onion, peeled and coarsely chopped
• 1 rib celery, washed and sliced
• 1/2 cup peeled and cubed carrots
• 1/2 cup pearl barley
• 1/2 cup (125 ml_ dry white wine
• 1/4 oz (7 ml) dried mushrooms, sliced
• salt and white pepper, to taste
• chopped fresh parsley, as garnish

Instructions

In a 6-quart slow cooker, combine all ingredients, except seasoning and parsley.

Stir well. the pot and cook on low-heat setting for 6- 8 hours.

Turn off the slow cooker and open the lid. Season the soup to taste with salt and white pepper. Stir well.

Ladle into soup bowls. Sprinkle with chopped fresh parsley. Serve immediately.