thinly sliced celery, 1 and 1/2 cups.
1/3 cup of finely chopped onion.
8 oz of sliced mushrooms, packaged in one container.
Two tablespoons of beef base (a meat substitute for beef broth; not the same thing).
7–10 quarts of water
One large bay leaf
Methods for Making Barley Soup with Beef
1. Brown the ground beef by cooking it in a non-stick skillet, turning often.
Transfer the steak to the crockpot after removing it from the pan. Beef stock, water, minced garlic, mushrooms, celery, onions, and carrots should all be diced before adding a bay leaf and beef broth.
Keep the heat on high for a whole hour. Next, lower the heat to a low simmer and stir in the pearl barley. After the steak and veggies have softened, keep cooking. Give it a little salt and pepper.
Get rid of the bay leaf.
RECIPE INSTRUCTIONS FOR BARLEY Soup:
This calls for a harder cut of beef, such as chuck roast or shoulder, so choose for something less delicate. It is not necessary to buy expensive sirloin tips or anything like.
While browning the meat does add taste, it is by no means required. To me, browned meat is the best way to bring out its full taste. I have made this meal several times without adding that additional step, and every time it turns out delicious.
