Shelly's Recipe

Beef Barley Soup with Vegetables

Category: Soups

1 medium onion, chopped
2 ribs celery, diced
1-2 medium carrots, diced
2-3 tablespoons olive oil
1/4 lb white mushrooms, sliced
1/4 lb small brown mushrooms like crimini or shitaki
2 cloves garlic, finely chopped
3-4 cups beef broth
1 lb beef chuck, diced in 1 inch cubes
1 tablespoon olive oil
salt and pepper to taste
1/2 teaspoon dried thyme
1 cup diced tomatoes in their own juice
2-3 cups water
1 cup uncooked barley
1 package frozen mixed vegetables (optional)

In large soup pot, saute' the onions, celery and carrots in the 2-3 tablespoons olive oil until tender, but not browned, about 4-5 minutes. Add the white and brown mushrooms and the garlic and stir to coat with the cooked vegetables. Cover pot and cook over low heat 10 minutes, stirring a few times. Add the beef broth and stir to loosen any browned bits from the bottom of the pot.

In a skillet heat the 1 tablespoon oil over medium-hot heat and saute' the beef cubes, turning so that all sides get browned.Season with salt and pepper and stir in the dried thyme. Transfer to the soup pot with the broth and vegetables. Add the diced tomatoes, water, and barley. Stir to combine. Bring to a boil, then reduce heat to simmer. Cover pot and simmer until the barley is fully cooked, about 45 minutes, stirring a few times to keep ingredients from sticking to the bottom of the pot.

Taste for seasonings and adjust as needed. If desired,add the mixed vegetables, cover pot and cook over medium heat for 5 minutes until heated through.

Remove from heat and serve hot.

This soup is even better the next day after chilling overnight. Remove any fat that collects on top of the chilled soup. Reheat and enjoy.