Beef & Barley Soup

° 1 pound boneless chuck roast

° 1 1/2 c thinly carrots

° 1 1/2 c thinly celery

° 2/3 c chopped onion

° 1 pack of pre-sliced mushrooms 8 ounces

° 2 tablespoons beef base (it’s different from beef broth it’s a base that makes beef broth)

° 8-10 cups of water

° 1 L bay leaf

° 1 c uncooked pearl barley

° 1/2 t of salt

° 1/2 t black pepper

° 1 tbsp garlic

*Instructions

1. Brown beef in nonstick skillet to brown, stir frequently.

2. Removing beef from skillet also placing in slow cooker. Adding carrot, celery, onion & mushrooms, beef base, water, garlic also bay leaf.

3. Cooking on high heat for one h, adding pearl barley then reduce heat to low and cooking to vegetables and beef are tender. Stirring in salt and pepper.

4. Discard bay leaf.

Enjoy !