Beef Barley Soup

2 pounds beef cubes (from a roast)
onion, chopped, to taste
5-8 cups broth or water
2/3 cup barley (it really expands!
fresh mushrooms, sliced, optional
sliced or baby carrots

I made this recipe up, and there are several ways to make it. You can just throw everything but the carrots in a crockpot, then steam the carrots and add at serving time. The flavor is better if the meat and onion are browned first. Then put in the crockpot or simmer on top of the stove. If you have a Dutch oven, you can even simmer in the oven (about 300 degrees).

In any case, simmer somehow until the barley is cooked and the beef is tender. If you use a crockpot, steam the carrots and add at serving time. If you're simmering on the stove, add the carrots after the beef and barley are done, and cook until the carrots are ready.

This recipe is easy to double or triple (but that's A LOT of soup), and it freezes well without the carrots. I sometimes make a big batch with the smallest amount of broth, and freeze it in a smaller portion than we eat. Later I thaw it and add the carrots and more broth.