Mushroom Barley Soup

Ingredients

• 1½ lb boneless beef (such as top round) in ¾' cubes
• 1 T vegetable oil
• 2 C onion , finely chopped
• 1 C carrots , diced
• ½ C celery , sliced
• 1 lb fresh mushrooms , sliced
• 2 cloves garlic , minced
• ½ t dried thyme
• 14.5 oz can reduced sodium chicken broth
• 2 C water
• ½ C medium pearl barley
• ½ t pepper
• 3 T fresh parsley , chopped
• 14.5 oz can reduced sodium beef broth

Instructions

1. In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onion, carrots and celery in drippings over medium heat until tender, about 5 mins.
2. Add mushrooms, garlic and thyme; cook and stir for 3 mins. Add broths, water, barley, salt if desired and pepper. Return meat to pan; bring to a boil.
3. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.