Previous
Beef & Barley Soup
1 1/2 lbs beef round steak, trimmed and cut into 1/2 inch cubes 3/4 teaspoon salt 1/2 teaspoon pepper 2 tablespoon vegetable oil, divided 2 cups finely chopped onion 1 cup diced carrots 1/2 cup chopped celery 1 lb. mushrooms, sliced 1 teaspoon minced garlic 1/4 teaspoon dried thyme 2 cups beef broth 2 cups chicken broth 2 cups water 1/2 cup pearl or pot barley 3 tablespoon chopped fresh parsley
- Put 1 tablespoon vegetable oil in frying pan, add beef & season with salt and pepper
- Brown and set aside
- Heat remaining oil in pan
- Add onion, celery, and carrots
- Cook and stir until vegetables are softened approximately 4 to 5 minutes
- Stir in mushrooms, garlic and thyme
- Cook 5 more minutes
- Add water to frying pan & mix heavily scraping pan bottom
- Pour into soup pot and add beef and chicken broths with barley and beef
- Bring to a boil
- Reduce heat, cover and simmer until beef is tender, approxiimately 1 1/2 hours, adding more water if necessary
- Sprinkle with parsley just before serving
- Serves 8
