Beef Barley Soup In The Slow Cooker

• 1 teaspoon oil
• 1 cup chopped onion
• 2 teaspoons finely chopped garlic
• 1 cup chopped mixed mushrooms
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup uncooked pearl barley
• 10 cups beef broth
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon beef powder bouillon
• 1 tablespoon chicken powder bouillon
• 1/4 teaspoon marmite
• 2 tablespoons tomato paste
• 1 cup green giant* frozen mixed vegetables
• 1 cup shredded cooked beef

1. Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, mushrooms,celery, carrots. salt and pepper in oil 5 minutes.
2. Spoon mixture into 6-quart slow cooker. Stir in vegetables, barley and broth, powders. Worcestershire sauce and Marmite.
3. Cover and cook on Low heat setting 8 to 9 hours or on High for 4 hours.
4. Increase heat setting to High. Stir in frozen vegetables,tomato paste and meat. Cover and cook 30 minutes.

oil, onion, garlic, mixed mushrooms, celery, carrots, salt, pepper, pearl barley, beef broth, worcestershire sauce, beef powder bouillon, chicken powder bouillon, marmite, tomato paste, green giant, beef

Taken from www.food.com/recipe/beef-barley-soup-in-the-slow-cooker-447030 (may not work)