Another one from the slow cooker.
I was excited when I put this soup together this morning, but by the time I got home, I was less than thrilled to be eating it. I didn't take a picture of it, because it was not very photogenic. I am in awe of people that can take pictures of risotto or other grains and make them look appetizing.
This soup was good, not fantastic and I probably wouldn't make it again. It fulfilled my nutritional needs for the evening.
Mushroom Barley Soup
Adapted from Fresh from the Vegetarian Slow Cooker
barley, rinsed (I added about 1/2 cup for my 1.5 qt slow cooker)
Put everything in the slow cooker and cook on low for 6 - 8 hours.
When I got home, the barley had expanded more than I had expected and had soaked up most of the liquid. The texture of the barley was, as my husband put it, slimy. I wasn't expecting it to be, not exactly gooey, so creamy. Once we added more hot sauce, the soup became much more palatable, but everything tastes better with hot sauce.