Mushroom Barley Soup

• 1 1/2 lb. boneless beef chuck, cut into 3/4-inch cubes
• 1 Tbsp. cooking oil
• 2 c. finely chopped onion
• 1 c. diced carrots
• 1/2 c. celery
• 1 lb. fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme
• 1 (14 1/2 oz.) can beef broth
• 1 (14 1/2 oz.) can chicken broth
• 2 c. water
• 1/2 c. medium pearl barley
• 1 tsp. salt
• 1/2 tsp. pepper
• 3 Tbsp. chopped fresh parsley

1. In a Dutch oven or large pot, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broth, water, barley, salt 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. Stir in parsley.

boneless beef chuck, cooking oil, onion, carrots, celery, fresh mushrooms, garlic, thyme, beef broth, chicken broth, water, pearl barley, salt, pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34507 (may not work)