Mushroom Barley Soup

Ingredients 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes 1 tablespoon canola oil 2 cups finely chopped onions 1 cup diced carrots 1/2 cup sliced celery 1 pound fresh mushrooms, sliced 2 garlic cloves, minced 1/2 teaspoon dried thyme 1 can beef broth, (14-1/2 ounces) 1 can chicken broth, (14-1/2 ounces) 2 cups water 1/2 cup medium pearl barley 1 teaspoon salt, optional 1/2 teaspoon pepper 3 tablespoons chopped fresh parsley

Instructions 1. 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. 2. Saute 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. 3. 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.

Description Marvelous on a cold night.

Servings

8

Source From Room-mate Gretel Posner from her friend Joselyn