Mushroom Barley Soup 2
Ingredients
- 1 1/2 lbs. beef chuck boneless, cut into 3/4-inch cubes
- 1 tbs. canola oil
- 2 cups onions finely chopped
- 1 cup carrots diced
- 1/2 cup celery sliced
- 1 lb. fresh mushrooms sliced
- 2 cloves garlic minced
- 1/2 tsp thyme dried
- 1 can beef broth (14 1/2-oz)
- 1 can chicken broth (14 1/2-oz)
- 2 cups water
- 1/2 cup medium pearl barley
- 1 tsp salt optional
- 1/2 tsp black pepper
- 3 tbs. parsley fresh, chopped
Instructions
- In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside.
- Sauté onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper.
- Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).
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