Beef Barley Soup

By chezus

A rich homemade beef stock brings takes this simple barley soup to new levels. Comfort in a bowl.

Ingredients

• 6 cups of beef stock (homemade preferably)
• 2 tablespoons olive oil
• 1 lb. crimini mushrooms, cut in half
• 2 medium carrots, small dice
• 2 ribs celery, small dice
• 1 tablespoon fresh thyme
• 1/2 cup pearl barley

Preparation

Step 1

In a stock pot over low heat, saute the onions in the olive oil, for 3 minutes. Add the carrots and celery, cook over low heat for another 3 minutes. Add the garlic and mushrooms, stir and continue to cook for another 3minutes. While the veggies are cooking lightly toast the barley in a frying pan over medium heat, until a little golden and fragrant; about 4 minutes. Add the broth, barley and thyme to the veggie mixture. Bring to a boil, then lower heat to a simmer. Cook until the barley is tender about 20 minutes. Serve very hot. Eat.