Crockpot Creamy Mushroom And Barley Soup - cooking recipe

Ingredients

4 tablespoons butter
16 ounces sliced mushrooms
1 medium onion, chopped
1 cup uncooked pearl barley
2 (10 1/2 ounce) cans condensed cream of mushroom soup
5 cups water
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon ground black pepper
1/2 cup chopped leek
chopped fresh parsley
salt

Preparation

Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.