Beef Barley Soup With Mushrooms

• 8 Tablespoons Butter
• 2/3 cups Carrots, Diced
• 2/3 cups Celery, Diced
• 2/3 cups Onion, Diced
• 8 ounces, weight Mushrooms, Thinly Sliced
• 3 cloves Garlic, Minced
• 1-1/2 pound Top Round Steak, Trimmed And Cut In 1/2 Inch Cubes
• 1/4 cups Flour
• 8 cups Fat-free, Low Sodium Beef Broth
• 2 leaves Bay Leaves
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Worcestershire Sauce
• 1 cup Pearl Barley, Uncooked
• Salt And Pepper, to taste

1. Melt butter in a Dutch oven over medium heat. Add carrots, celery and onions. Cook until onions are translucent. Add mushrooms and garlic. Continue cooking until liquid is almost gone and mushrooms are browning.
2. Dust beef cubes with flour and add to Dutch oven. Cook until no pink is visible. Add beef broth, bay leaves, tomato paste and Worcestershire sauce. Bring to boil, reduce heat. Cover and simmer 90 minutes or until beef is tender, stirring occasionally.
3. Stir in pearl barley and return to simmer, covered. Cook for another 30-45 minutes until barley is tender. Be sure to check and stir occasionally as the barley will absorb the liquid and/or stick. Add more water as necessary to keep the soup consistency. Salt and pepper to taste. Discard bay leaves.

butter, carrots, celery, onion, weight mushrooms, garlic, ubc, bay leaves, tomato paste, worcestershire sauce, pearl barley, salt

Taken from tastykitchen.com/recipes/soups/beef-barley-soup-with-mushrooms/ (may not work)