Delicious! I have had a hankering for this soup for a while now, and this recipe most closely resembled the one I used to use, but lost. The only changes I made were to brown the beef cubes before adding the stock, to add one 15 oz. can of finely diced tomatoes to the broth, and to eliminate the potatoes, but increase the barley to 3/4 cup. Served the soup with warm crusty french bread and an ice cold glass of milk. This was a fine dinner for a chilly evening. Thanks, Lennie!