Mushroom Barley Soup

 By: Anonymous Antifa Soupersoldier

"Mushroom Barley Soup—and vegan too!" by Jeffrey Coolwater is licensed under CC BY-NC-ND 2.0
(the below recipe is NOT vegan)

INREDIENTS:

• 1 ½ lbs stew beef, cut into ¾ inch cubes * - Gardein
• 1 tbsp cooking oil
• 2 cups finely chopped onion
• 1 cup diced carrots
• ½ cup sliced celery
• 1 lb fresh mushrooms, sliced
• 2 garlic cloves, minced
• ½ tsp dried thyme
• 29 oz broth (chicken and beef *) - “chicken”
• 2 cups water
• ½ cup medium pearl barley
• 1 tsp salt
• 1 beef bouillon cube *
• ½ tsp pepper
• 3 tbsp chopped fresh parsley

INSTRUCTIONS:

• In dutch oven or soup kettle, brown meat in oil.  Remove meat with a slotted spoon and set aside. 
• Saute onions, carrots, and celery in drippings oven medium heat until tender, about 5 minutes.  
• Add mushrooms, garlic, and thyme; cook and stir 3 minutes.
• Add broths, bouillon, water, barley, salt, and pepper.  Return meat to pan.  Bring to a boil.  
• Reduce heat; cover and simmer 2 ½ - 3 hours.  Add parsley.