Step 1

Soak barley in cold water 2-3 hours or overnight. Rinse and drain. Place in slow cooker insert.

Step 2

Heat oil in large sauté or caste iron pan. Do not use a nonstick surface.

Step 3

Brown chunks of beef 6-8 minutes on each side, allowing space between each piece.

Step 4

Place in slow cooker insert.

Step 5

In the same pan (do not wipe it out) brown onions until golden, 12-15 minutes.

Step 6

Add all mushrooms, stir and cook over medium heat for another 5-10 minutes.

Step 7

Add garlic and sauté 5 minutes.

Step 8

Place all of the above into slow cooker insert.

Step 9

Add chopped carrots, celery, bay leaves, dill, tomato paste and broth. Season with salt and ground pepper.

Step 10

Stir to combine well and set slow cooker to LOW and cook for 8 hours.

Step 11

Remove bay leaves and ladle soup into bowls. Garnish with reserved chopped dill.