Name: Mushroom Barley Soup
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 (14-1/2 ounces) beef broth -; 1 can (14-1/2 ounces) chicken broth -; 2 cups water -; 1/2 cup medium pearl barley -; 1 teaspoon salt, optional -; 1/2 teaspoon pepper -; 3 tablespoons chopped fresh parsley -

Ingredients for - Mushroom Barley Soup

1. 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes

2. 1 tablespoon canola oil

3. 2 cups finely chopped onions

4. 1 cup diced carrots

5. 1/2 cup sliced celery

6. 1 pound fresh mushrooms, sliced

7. 2 garlic cloves, minced

8. 1/2 teaspoon dried thyme

9. 1 can (14-1/2 ounces) beef broth

10. 1 can (14-1/2 ounces) chicken broth

11. 2 cups water

12. 1/2 cup medium pearl barley

13. 1 teaspoon salt, optional

14. 1/2 teaspoon pepper

15. 3 tablespoons chopped fresh parsley

How to cook deliciously - Mushroom Barley Soup

1 . Stage

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 . Stage

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 . Stage

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.