- 1 tbsp Oil
- 2 cup finely chopped Onion
- 1 cup diced Carrots
- ½ cup sliced Celery
- 1 lb. fresh Mushrooms, sliced
- 2 Garlic Toes, minced
- ½ tsp Thyme
- 1 28 oz can Beef
- 1 26 oz can Beef Broth
- 2 cups Water
- ½ cup medium Pearl Barley
- 1 tsp Salt
- ½ tsp Pepper
- 3 tbsp chopped fresh Parsley
In a Dutch oven or soup kettle, sauté onion, carrots and celery in oil over medium heat until tender. Add mushrooms, garlic and thyme; cook and stir for 3 min. Add beef, beef broth, water, barley, salt and pepper.
Bring to a boil; then reduce heat, cover and simmer for 1 ½ hour or until barley is tender.