Beef and Mushroom Barley Soup

This is the beefed up version of my Mushroom Barley Soup recipe. Like that recipe, this makes a semi hearty soup-not too brothy but not too thick. I like mine super hearty, so I increase the barley to 1/2 cup.

• Ready In: 1 hr 20 mins
• Yields: 3-4 bowls

Ingredients

• 2  tablespoons  oil, divided
• 1  tablespoon butter
• 4  ounces white button mushrooms or 4  ounces baby portabella mushrooms
• 1⁄4 lb beef stew meat, cut into bite sized chunks
• 2  garlic cloves, minced
• 1⁄2 cup onion, chopped
• 1  carrot, diced
• 1  stalk celery, diced
• 1 (14 ounce) can beef broth
• 2 1⁄4 cups water
• 1⁄3 cup barley (not quick cooking)
• 1  teaspoon Worcestershire sauce
•  salt and pepper

Directions

1. Slice or quarter mushrooms into about 1 inch pieces.
2. Heat 1 T. oil and butter in soup pot over medium high heat. Add mushrooms and saute until softened, about 3-4 minutes. Add garlic, saute for 30 seconds and remove from heat to a bowl and reserve.
3. Heat remaining tablespoon of oil in same pot over medium high heat. Add onion, carrot and celery and saute until softened, about 3 minutes.
4. Add the beef and saute until browned, about another 3 minutes.
5. Add broth, water and barley. Heat to a low boil, cover, reduce heat and simmer for 40 minutes.
6. Add mushrooms and worcestershire sauce, and simmer partially covered (with the lid slightly off) 20 minutes more.
7. Adjust seasoning if necessary. If you are using full sodium broth you may not need salt.
8. Serve hot with good bread!