Mushroom Barley Soup

By bakers_delight85

Ingredients

• 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
• 1 Tbsp. vegetable oil
• 2 cups finely chopped onion
• 1 cup diced carrots
• 1/2 cup sliced celery
• 1 pound fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 tsp. 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 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. chopped fresh parsley

Preparation

Step 1

In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute 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 and pepper.
Return meat to its pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until the barley and meat are tender. Add parsley.