Mushroom Barley Soup
by laurie mussoline

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Source: Taste of Homes
Course: Soups/Stews
Cuisine: American
Food Group: Beef
Serves: 11


1 1/2 pound(s) boneless beef chuck,cut into 3/4 inch cubes
1 tablespoon(s) vegetable oil
2 cup(s) finely chopped onions
1 cup(s) diced carrots
1/2 cup(s) sliced celery
1 pound(s) fresh mushrooms,sliced
2 clove(s) garlic,minced
1/2 teaspoon(s) dried thyme
1 can(s) (14-1/2 oz)beef broth
1 can(s) (14-1/2oz)chicken broth
2 cup(s) water
1/2 cup(s) medium pearl barley
1 teaspoon(s) salt (optional)
1/2 teaspoon(s) pepper
3 tablespoon(s) chopped fresh parsley
In a Dutch oven or soup kettle, brown meat on all sides in oil. Remove meat with a slotted spoon and set aside. Cook onions,carrots and celery in drippings over medium heat until tender, about 5 minutes, stirring occasionally. Add the mushrooms,garlic and thyme;cook and stir for 3 minutes. Add the broths,water,barley,salt if desired and pepper. Return meat to pan;bring to a boil. Reduce heat;cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield:about 11 servings (2-3/4 quarts).