Mushroom Barley Soup

1 1/2 lb - chunk beef
1 Tbsp - vegetable oil
2 c - onions
1 c - diced carrots
1/2 c - chopped celery
1 lb - fresh mushrooms, sliced
2 - garlic cloves, minced
1/2 tsp - dried thyme
14 1/2 oz - beef broth
14 1/2 oz - chicken broth
2 c - water
1/2 c - medium pearl barley
1 tsp- salt
1/2 tsp - pepper
3 Tbsp - chopped fresh parsley

In a soup kettle, brown beef in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots, and celery in drippings over medium heat until tender, about five minutes. Add mushrooms, garlic, and thyme. Cook and stir for three minutes. Add broth, water, barley, salt, and pepper. Reduce heat, cover, and simmer for 11/2-2 hours, or until barley and meat are tender. Stir parsley. Note: After browning meat and all ingredients, simmer on low in crockpot for 4-5 hours, as an alternative to stove top. Serves 10.

Print