Mushroom Barley Soup - cooking recipe

Ingredients

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

Preparation

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.