“Oh the weather outside is frightful” but this soup is so delightful
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Ingredients
- 1 1/2 lbs (750 g) beef round steak, trimmed and cut into 1/2″ cubes
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. vegetable oil, divided
- 2 cups finely chopped onion
- 1 cup diced carrots
- 1/2 cup chopped celery
- 1 lb. mushrooms, sliced
- 1 tsp. minced garlic
- 1/4 tsp. dried thyme
- 2 cups beef broth
- 2 cups chicken broth
- 2 cups water
- 1/2 cup pearl or pot barley
- 3 Tbsp. chopped fresh parsley
Instructions
- Sprinkle beef with salt and pepper. Place 1 Tbsp. oil in Dutch oven and brown beef until no longer pink. Set aside.
- Heat remaining oil in same pot and add onion, carrots and celery. Cook and stir until vegetables are softened, about 5 minutes. Stir in mushrooms, garlic and thyme, cook 5 minutes more.
- Add beef and chicken broths with water, barley and beef; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 1 1/2 hours. Add more water if necessary. Sprinkle with parsley just before serving. Serves 8.
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