Mushroom Barley Soup
1 1/2 pound boneless beef chuck, cut into 3/4 inch cubes
1 tablespoon cooking oil
2 cups finely chopped onion
1 cup diced carrots
1/2 cups 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
In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and
set aside. Sauté onion, carrots and celery in drippings over medium heat until
tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes.
Add broths, water, barley, salt if desired and pepper. Return meat to pan; bring to
boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are
tender. Add parsley.
Yield: 11 servings
