= 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.
 1. 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.
 1. 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.

||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 0 cal        ||
|| '''Fat'''                || 0 g          ||
|| '''Saturated Fat'''      || 0 g          ||
|| '''Cholesterol'''        || 0 mg         ||
|| '''Sodium'''             || 0 mg         ||
|| '''Carbohydrates'''      || 0 g          ||
|| '''Sugars'''             || 0 g          ||
|| '''Fiber'''              || 0 g          ||
|| '''Protein'''            || 0 g          ||

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CategoryRecipesSoup CategoryRecipesUntested