Beef Barley Soup with Mushrooms
serves six
NOTE: Use any wild or domestic mushroom in this
soup.
2 tablespoons vegetable oil
1 medium onion, cut into medium dice
2 medium carrots, cut into medium dice
12 ounces mushrooms, sliced thin
1/2 teaspoon dried thyme or 1 1/2teaspoons minced fresh thyme leaves
1/2 cup canned diced tomatoes
1 recipe Rich Beef Stock, with 2 cups meat shredded into bite-sized pieces
1/2 cup pearl barley
1/4 cup minced fresh parsley leaves
Salt and ground black pepper
INSTRUCTIONS:
1. Heat oil in stockpot or Dutch oven over medium-high heat. Add onion and carrots; sauté until almost soft, 3 to 4 minutes. Add mushrooms and sauté until softened and liquid is almost completely evaporated, 4 to 5 minutes longer.
2. Add thyme and tomatoes, then beef broth, meat, and barley; bring to a simmer. Reduce heat to low and simmer until barley is just tender, 45 to 50 minutes. Stir in parsley, add salt and pepper to taste, and serve immediately.