Mushroom, Beef & Barley Soup

By abwinejelly

Baby Portobello mushrooms, also known as cremini mushrooms, lend a rich flavor to this hearty sop

Ingredients

• 1 1/4 lbs. boneless beef top sirloin steak
• 2 t vegetable oil, divided
• 2 C sliced baby Portobello mushrooms
• 1/2 C chopped onion
• 3/4 C sliced carrots
• 3 T snipped parsley
• 1 clove garlic pressed
• 1 t dried thyme
• 1 carton (32 oz.) beef broth
• 1 C Water, divided
• 2 T steak sauce
• 1/4 t each: salt and black pepper
• 1/2 C uncooked quick cooking barley
• 1 T cornstarch

Preparation

Step 1

Trim visible fat from the beef and cut into 1/2" cubes. Heat 1 t of oil in a casserole over medium high heat. Brown beef in 2 batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from casserole and set aside.

Slice mushrooms. Chop onion. Slice carrots. Snip parsley. Set carrots and parsley aside.

Heat remaining 1 t of oil in same casserole. Add mushrooms, onion, garlic and thyme. Cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, 1/4 C of water, carrots, steak sauce, salt and pepper. Bring to a boil, stir in barley. Cover, reduce heat and simmer 10 minutes.

Meanwhile, combine remaining 1/4 C cold water with cornstarch. Return beef and cornstarch mixture to casserole. Bring to a boil, cook 1 minute. Remove from heat ad stir parsley into soup.