Beef Mushroom Barley Soup

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Amylee Simo

1 pound beef stew meat (or chuck cut into cubes)

1 sweet onion, diced

1 tablespoon Italian herb mix (I used Penzey's Tuscan Sunset

1 teaspoon paprika

1 teaspoon kosher salt

½ teaspoon garlic powder

½ teaspoon ground black pepper

1 splash red wine (a couple tablespoons, optional)

8 ounces crimini mushrooms, sliced

10 ounces frozen peas and carrots

¾ cup pearl barley

1 quart beef broth

1 cup water

2 bay leaves

Directions at pressurecookerconvert.com

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