Beef & Barley Soup
1- 1 1/2 lbs beef chuck, cut in 3/4" cubes
1 tbsp oil
1 c chopped onion
1 c diced carrots
1/2 c diced celery
1 clove garlic, minced
12-16 oz mushrooms, cut in quarters (or smaller)
3 sprigs thyme
1/2 c pearl barley, rinsed and drained
1 can beef broth
1 can chicken broth
2 c hot water
1/8 tsp pepper
1 tsp salt
fresh Italian parsley
Heat oil in large skillet. Saute beef cubes til no longer pink. Using a slotted spoon, remove meat to 4-quart or larger crock pot. Add beef broth, cover, and cook on high. Using same skillet, add onion, carrots, and celery. Cook for 5 minutes. Add garlic, mushrooms, and thyme. Cook for 3 minutes. Using a slotted spoon, place at least half of vegetable mixture in crock pot. To remaining vegetable mixture, add pearl barley and chicken broth. Bring to a boil then add to crock pot, along with hot water, pepper, and salt. Cook on high for 5 hours. Remove thyme sprigs before serving. Garnish with parsley.