Mushroom Barley Soup

• 1 cup Barley, Rinsed
• 1 package (8 Oz. Package) Button Mushrooms, Cleaned And Sliced
• 12 whole Baby Carrots Chopped
• 2 stalks Celery, Chopped
• 1 whole Large Onion, Sliced
• 4 cloves Garlic Chopped
• 8 cups Beef Broth
• 2 Tablespoons Tomato Paste
• 2 whole Bay Leaves
• 2 teaspoons Dry Thyme
• Salt And Pepper

Add all ingredients to the crockpot and stir to combine. Cook on high for 3.5 hours (this may vary depending on your crock pot—mine is a 6-quart).

Remove bay leaves. Spoon into bowls, add fresh parsley and serve.