Barley Soup With Beef And Mushrooms

• 1 lb beef brisket, London broil, stew meat or chuck roast, cut into 1/2" cubes
• 1 Tbsp canola oil
• 1 medium onion, diced
• 1/2 lb small mushroms, left whole (optional)
• 6 cupes beef broth or water
• 3/4 c uncooked pearled barley
• 1 bay leaf
• 1/4 tsp salt
• 3 large carrots cut into large chunks (about 3/4")
• 3 ribs celery cut into large chunks (about 3/4")
• chopped parsley

1. Trim fat from meat. Heat oil in a large pot and brown meat on all sides. Pour off excess fat. Add onions and mushrooms and saute until onions are golden. Add broth or water, barley, bay leaf and salt. Bring to a boil and simmer 1-1/2 hours. Add carrots and celery and simmer 30 minutes longer or until vegetables and meat are tender, adding more water if necessary. Sprinkle with chopped parsley and serve.

beef brisket, canola oil, onion, beef broth, barley, bay leaf, salt, carrots, celery, parsley

Taken from www.epicurious.com/recipes/member/views/barley-soup-with-beef-and-mushrooms-50065985 (may not work)