Savory Mushroom-Barley Soup

By á-2101

Ingredients

• 1-1/2 lbs. bone-in beef chuck, cut into 3/4 inch cubes
• SAlt and freshly ground pepper
• 2 T oil, divided
• 2 cups finely chopped onions
• 1 cup diced carrots
• 1/2 cup finely chopped celery
• 1 pound mushrooms, sliced
• 1 t minced garlic
• 1/4 t thyme
• 1 can (13 3/4 or 14 1/2 oz) beef broth
• 1 can " " chicken broth
• 1/2 cup pearl barley
• 3 T chopped fresh parsley

Details

Servings 10

Preparation

Step 1

Sprinkle beef with salt and pepper. Heat 1 T oil in dutch oven over medium-high heat. Brown beef and bone in two batches; transfer to plate. Heat remaining oil in same pot. Add onions, carrots and celery. Cover and cook, stirring occasionally, until tender, 5 minutes. Stir in mushrooms, garlic and thyme; cook covered 3 minutes more. Meanwhile combine broths with enough water to equal 6 cups. Stir into pot with barley, 3/4 t salt and 1/2 t pepper. Bring to boil, reduce heat and simmer covered until beef is tender, 1 1/2 hours. Remove meat from bone; discard bone. Add meat to pot with parsley.