Beef and Barley Soup

• 9-10 cups water
• 1/2 cup chopped onion
• 1 cup pearl barley
• 1 large bay leaf
• 1 pound boneless chuck roast, cut into small pieces
• 1 1/2 cups sliced carrots
• 1 1/2 cups sliced celery
• 8 ounces sliced mushrooms
• 2 tbsp beef base (or beef broth)

Directions

1. In a pan, cook the beef according to your preference.
2. Once cooked, transfer the beef to a crockpot.
3. Add the carrots, water, bay leaf, onion, celery, mushrooms, and beef base to the crockpot.
4. Cook on high heat, then add the barley.
5. Season with salt and pepper to taste.
6. Cook until the beef and vegetables reach your desired level of doneness.
7. Remove the bay leaf before serving.
8. Serve hot with fish crackers, chili sauce, soy sauce, and lemon.
9. Enjoy your delicious beef and barley soup!