Ingredients
1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth1 can (about 28 ounces) diced tomatoes2.667 cups water2 large onion, diced (about 2 cups)2 cloves garlic, minced3 large carrot, peeled and chopped (about 1 1/2 cups)0.5 cup uncooked pearl barley1 teaspoon dried Italian seasoning, crushed2 tablespoons chopped fresh parsley1 cup grated Parmesan cheese6 tablespoons Pepperidge Farm croutons, any variety
Instructions
Stir the soup, broth, tomatoes, water, onions, garlic, carrots, barley and Italian seasoning in a 6-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the barley is tender, stirring once during cooking. Stir in the parsley and cheese. Top with the croutons and additional Parmesan cheese, if desired.
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