Beef Mushroom & Barley Soup

• 1 lb beef round steak (diced)
• 1 cup pearl barley
• 2 cups mushrooms (sliced)
• 8 cups water
• 8 beef bouillon cubes
• 1/2 cup onion (diced)
• 4 slices bacon (diced)
• 1 teaspoon black pepper (ground)
• 1 teaspoon garlic powder
• 2 teaspoons rosemary
• 1/4 teaspoon liquid smoke (optional)
• 4 tablespoons vegetable oil

1. In a large stock pot saute the beef and onions on high heat in oil until beef is browned and onions are translucent.
2. Add rest of ingredients and bring the soup to a medium boil.
3. Reduce to a simmer and keep soup simmering so that it is just bubbling.
4. Taste the soup after 30 minute and add additional seasoning to taste.
5. Continue to simmer for additional 60 minutes.
6. Reduce heat to low and keep warm until serving.

beef round steak, pearl barley, mushrooms, water, onion, bacon, black pepper, garlic, rosemary, liquid smoke, vegetable oil

Taken from www.food.com/recipe/beef-mushroom-barley-soup-102963 (may not work)