Mushroom Barley Soup

• Contributor: MikeCrute

Ingredients

• 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 2 cups finely chopped onions
• 1 cup diced carrots
• 1/2 cup sliced celery
• 1 pound fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-1/2 ounces) chicken broth
• 2 cups water
• 1/2 cup medium pearl barley
• 1 teaspoon salt, optional
• 1/2 teaspoon pepper
• 3 tablespoons chopped fresh parsley

Instructions

1. In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
2. Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
3. Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

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