Beef Barley Soup

By Addie

There's nothing better on a chilly day, than a bowl of this hearty soup...it's so satisfying and simple to prepare, you'll want to make it again and again.

Ingredients

• 2 cups water
• 1/4 cup uncooked pearl barley
• 1 boneless beef sirloin steak or top round steak (about 1 pound), cut into 1-inch cubes
• 6 ounces mushrooms, sliced (about 2 cups)
• 1 clove garlic, minced
• 4 cups beef broth
• 1/4 teaspoon dried thyme leaves, crushed
• 1 generous dash ground black pepper
• 2 medium carrots, sliced (about 1 cup)

Preparation

Step 1

Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally. Drain the barley well in a colander.


Cook the beef in a 4-quart saucepan until well browned, stirring often. Pour off any fat.

Stir the mushrooms and garlic in the saucepan and cook until the mushrooms are tender, stirring occasionally.

Stir the broth, thyme, black pepper and carrots in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley and cook until the mixture is hot and bubbling.