Mushroom Barley Soup! (mmmushroom!)

1 cup Red Wine (your choice!)
8 cups beef broth
1 lb sliced Portabello or Babybella mushrooms
1 med diced Spanish onion
2 carrots diced
2 celery stalks diced
3 garlic cloves minced
1 tsp salt and 1 tsp ground pepper
2 1/2 tsp minced rosemary
1/2 cup barley

Add all ingredients to slow cooker and combine, cooking on low for 6-7 hours!

Serve a nice Chianti, Pinot Noir or Cab Sauvignon with this tasty soup!

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