Beef and Barley Soup

• 1/4 cup (1/2 stick) butter
• 2 cups chopped onions
• 1 cup chopped peeled turnip
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 cup chopped peeled yams (red-skinned sweet potatoes)
• 1 cup chopped peeled potatoes
• 1 cup chopped celery
• 5 cups beef stock or canned beef broth
• 5 cups chicken stock or canned low-salt chicken broth
• 1 cup pearl barley
• 1 1/2 tablespoons chopped fresh thyme
• 1 1/2 tablespoons chopped fresh oregano
• 1 1/2 pounds filet mignon, cut into 1/2-inch pieces
• 1/4 cup chopped fresh parsley

1. Melt butter in heavy large pot over medium heat.
2. Add vegetables; saute 10 minutes.
3. Add both stocks; bring to boil.
4. Reduce heat and simmer 20 minutes.
5. Add barley, thyme and oregano.
6. Simmer until barley is tender, stirring occasionally, about 35 minutes.
7. (Can be made 1 day ahead.
8. Chill uncovered until cold, then cover and keep chilled.
9. Return to simmer before continuing.)
10. Add beef to soup; simmer until just cooked, about 10 minutes.
11. Mix in parsley.
12. Season with salt and pepper.

butter, onions, cauliflower florets, broccoli florets, potatoes, potatoes, celery, beef stock, chicken stock, pearl barley, thyme, fresh oregano, filet mignon, parsley

Taken from www.epicurious.com/recipes/food/views/beef-and-barley-soup-102983 (may not work)