Crockpot Creamy Mushroom and Barley Soup

• tablespoons butter↗4
• ounces sliced mushrooms16
• medium onion, chopped↗1
• cup uncooked pearl barley↗1
• (10 1/2 ounce) cans condensed cream of mushroom soup2
• cups water↗5
• teaspoon dried thyme leaves, crushed↗1⁄2
• teaspoon ground black pepper↗1⁄2
• cup chopped leek1⁄2
• chopped fresh parsley
• salt↗

Step-by-step instructions

1. 1

   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.