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Combine broth, mushrooms, barley, leeks, thyme and pepper in a 6-quart slow cooker. Cover and cook on Low for 5 1/2 hours or on High for 2 3/4 hours.
If using Low, turn to High setting. Combine cream cheese and tofu in a blender or food processor. Cover and blend or process until smooth. Stir asparagus and the cream cheese mixture into the cooker. Cover and cook for 30 minutes more. Stir in basil and top with Parmesan.