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Mushroom Barley Soup

1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
1 tablespoon vegetable 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

In a Dutch oven or soup kettle, cook meat in oil over medium heat until no longer
pink. Remove meat with a slotted spoon; keep warm and set aside. Saute the
onions, carrots and celery in drippings over medium heat until tender, about 5
minutes. Add the mushrooms, garlic and thyme; cook and stir for 3 minutes. Stir

Printed from tasteofhome.com Nov 19, 2008

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Mushroom Barley Soup cont.

in the broths, water, barley, salt if desired and pepper. Return meat to pan;
bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until
barley and meat are tender. Add parsley.

Yield: about 11 servings (2-3/4 quarts).