A hearty and flavorful soup perfect for a cozy meal.
Prepare the mushrooms, garlic, and onion by cleaning and chopping them.
Use fresh mushrooms for the best flavor, and chop them evenly for consistent cooking.
Combine the mushrooms, garlic, onion, and paprika in the slow cooker.
Layer the ingredients evenly to ensure even cooking.
Add the diced tomatoes, vegetable broth, water, barley, and balsamic vinegar to the slow cooker.
Stir the mixture gently to combine all ingredients.
Cover and cook on low for 6-7 hours until the barley is tender.
Avoid lifting the lid during cooking to maintain a consistent temperature.
Stir in the chopped parsley and season with salt and pepper to taste before serving.
Add the parsley just before serving to preserve its fresh flavor.
Serve the soup hot, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
