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Begin by browning the beef chunks in a skillet until they reach your preferred level of doneness. Transfer the browned beef to a slow cooker.
To the slow cooker, add onions, carrots, celery, mushrooms, bay leaf, beef base, and water.
Set the slow cooker to high heat and let the mixture come to a simmer before adding the barley.
Season the soup with salt and pepper, adjusting to your taste. Allow the soup to cook until all ingredients are tender.
Prior to serving, remember to remove the bay leaf.
Serve the warm soup in bowls. For an enhanced dining experience, offer fish crackers, chili sauce, soy sauce, and a squeeze of lemon alongside.
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