MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Connie Humbert's Best Ever Beef Barley Soup
Categories: Beef, Grains, Vegetables, Mushrooms
Yield: 6 servings

1 lb Boneless chuck roast;
Trimmed, in 1/2" pieces
1 1/2 c Thin sliced carrot
1 1/2 c Thin sliced celery
2/3 c Chopped onion
8 oz Sliced mushrooms
2 tb Less-sodium beef base
10 c Water
1 Bay leaf
1 c Uncooked pearl barley
1/2 ts Salt
1/2 ts Black pepper
1 tb Garlic

Prepare all the beef and vegetables. If beef is uncooked
you may brown it in the bottom of the soup pot or
pressure cooker you are going to cook your soup in, but
this soup is good if you don't do this. For Soup pot:
Put all the meat and vegetables in a large soup pot. Add
water till the level of water is 3 to 4 inches above the
meat and vegetables. Bring to a boil. Reduce heat and
simmer for 20 minutes or till carrots and barley are
completely tender, stirring occasionally. Watch out for
it sticking on and add water as needed. When the soup is
done cooking SEASON to taste

FOR PRESSURE COOKER: Put all the meat and vegetables in
pressure cooker. Add water till pot is 3/4 full and
water is a couple inches above the meat and vegetables.
Put on the cover and following directions for your
pressure cooker bring it to 10 lbs pressure and cook for
15 minutes. Remove it from the heat and let it cool by
itself for about 15 minutes till no steam escapes if you
tap the petcock and the petcock can be removed. Open the
pressure cooker and SEASON the soup and add water to the
consistency you like.

RECIPE FROM: https://www.justapinch.com

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