Crock Pot Mushroom Barley Parsley Chowder Recipes

Steps:

• In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
• In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
• Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
• Ladle into bowls and garnish with green onions.

Steps:

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

Steps:

• Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, reserving 1/2 cup of the liquid. Slice mushrooms. Set aside.
• In a small skillet heat oil over medium heat. Add onion, carrot and celery and cook until softened (5 minutes).
• Transfer vegetables to crock pot and add barley, both kinds of mushrooms, broth, reserved mushroom soaking liquid, thyme and salt and pepper. Cover and cook on low for 6 hours.
• Serve garnished with chives.

Steps:

• Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
• Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
• Cook on Low until the soup thickens and the beef is tender, about 6 hours.
• Remove and discard the bay leaves to serve.

Steps:

• In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.

Steps:

• In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
• At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
• In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

Steps:

• Melt butter in saucepan over medium heat.
• Add mushrooms, onion and garlic.
• Cook about 5 minutes until mushrooms are tender.
• Stir in potatoes, carrot and water.
• Bring to a boil, reduce heat to low, simmer about 10 minutes until potatoes are tender Add corn, milk,and pepper.
• Increase heat to high, cook until chowder is done stirring occasionally, about 5 minutes.