- 8 sprigs fresh thyme
- 2 medium parsnips, cut into 1/2 inch pieces
- 2 stalks celery, sliced
- 2 garlic cloves, finely chopped
- 1 large onion, chopped
- 1 small rutabaga, cut into 1/2 inch pieces
- 1/2 cup barley (not quick cooking)
- Kosher salt
- 1 small (about 6 cups) bunch Swiss chard, stems discarded, leaves chopped
- Shaved Parmesan, for serving
- Tie the thyme together with a piece of thread or butchers twine.
- In a 5 to 6 quart slow cooker, combined the parsnips, celery, garlic, onions, rutabaga, fine, barley, 8 cups water, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cook, covered, until the barley is cooked through and the vegetables are tender, 6 to 7 hours on low or 4 to 5 hours on high (if cooking on high, use only 6 cups of water).
- When the soup has 10 minutes left to cook, remove the thyme. If the slow cooker is on the low setting, turn it to high. Add that Swiss chard and cook, covered, until tender, 5 to 7 minutes.
Serve with Parmesan if desired