I’ve always been a soup fan. Growing up in NH with its seemingly endless cold winters, soup is such comfort food. I am making my third batch of it today because it’s so delicious! Even my barley-disliking husband loves this soup. I make double batches because I give some to my widowed neighbor and for my elderly mother-in-law. Yes!! It’s that good!!
INGREDIENTS :
- 1 pound boneless chuck roast trimmed and cut into 1/2-inch pieces
- 1 1/2 cups carrots thinly sliced
- 1 1/2 cups celery thinly sliced
- 2/3 cup onion chopped
- 1 package pre-sliced mushrooms 8-ounce
- 2 tbs beef base (this is different than beef broth it is a base that makes beef broth)
- 8-10 cups water
- 1 large bay leaf
DIRECTIONS :
- Brown beef in non-stick fry pan until browned, stirring frequently.
- Remove beef from pan and place in crockpot, Add carrot, celery, onion, and mushrooms, beef base, water, garlic and bay leaf.
- Cook on high heat for one hour, add pearl barley then turn down to low and cook till vegetables and beef are tender. Stir in salt and pepper.
- Discard bay leaf.