This recipe has simple ingredients and pretty good flavor. Plus, it's loaded with yummy good-for-you veggies!
Mushroom and Barley Soup - Adapted from the Crockpot Cookbook
6 C chicken broth
16 oz. mushrooms, sliced
1 onion, chopped (or 2 T minced flakes)
2 large carrots, sliced
2 stalks celery, sliced
1/2 C barley*
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. thyme
1/2 tsp. pepper
Combine all ingredients in the crockpot and stir. Then, cover, and cook on low for 4-6 hours.
*I would add the barley about 2 hours before serving (if it's quick cook), otherwise it will be too overdone.
We used the leftovers (with a little corn starch as a thickener) over a pork roast... yum-o. Highly recommended.