Mushroom Barley Soup - cooking recipe

Ingredients

1 1/2 lb. boneless beef chuck cubes
2 c. finely chopped onion
1/2 c. sliced celery
2 garlic cloves, minced
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. cooking oil
1 c. diced carrots
1 lb. sliced fresh mushrooms
1/2 tsp. dried thyme
2 c. water
1/2 c. medium pearl barley
3 Tbsp. chopped parsley

Preparation

In a large kettle, brown meat in oil.
Remove meat with a slotted spoon and set aside.
Saut 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 broths, water, barley, salt and pepper.
Return the 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.
Add parsley.
Yields 11 servings.