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Mushroom Barley Soup 2

Course Soup, Soup, Stew & Chili
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 11

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).