Dorothy’s Slow Cooker Beef Barley Soup

• 1 to 1 1/4 pounds lean stew beef, cut into 1/2-inch cubes
• 1 onion, chopped
• 2 ribs celery, chopped
• 2 carrots, diced
• 6-8 ounces sliced mushrooms
• 1 tablespoon Worcestershire sauce
• 1/2 cup red wine (optional)
• 1/2 teaspoon garlic powder
• 3/4 cup pearl barley
• 2 bay leaves
• 6 cups beef broth (fat-free, lower-salt version preferred)
• Freshly ground pepper
• Garnish: Freshly grated Parmesan cheese

In slow cooker, combine all ingredients except cheese. Cover and cook on high for 4-5 hours. Taste and add salt and pepper, if needed. Serve and sprinkle with Parmesan cheese. (Remember the Parmesan will add additional salt, so take care not to over salt the soup before serving.)

Note:

You may add fresh spinach or other cooking greens with 15 minutes (for spinach) or 30 minutes (for other greens) left to cook.Serves 6.