Mushroom, Barley And Beef Soup

• 1/2 cup dried porcini mushrooms
• 1 cup boiling water
• cooking spray
• 3 1/2 cups slice cremini mushrooms
• 1 1/2 cups chopped onions
• 1/2 cup finely chopped carrot
• 12 cups finely chopped celery
• 1/2 cup finely chopped parsnip
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 12 ounces lean stewing beef, cut into bite sized pieces
• 6 cups reduced-sodium beef broth, divided
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 fresh thyme sprigs
• 1 cup uncooked barley
• 2 tablespoons chopped fresh parsley

1. Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.
2. Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; saute 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; saute 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.
3. Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1u0b0C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.
4. Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.

porcini mushrooms, boiling water, cooking spray, mushrooms, onions, carrot, celery, parsnip, garlic, olive oil, lean stewing beef, beef broth, water, salt, black pepper, thyme, barley, parsley

Taken from www.food.com/recipe/mushroom-barley-and-beef-soup-179446 (may not work)