Beef and Mushroom Barley Soup

Ingredients

• 2 tablespoons oil, divided
• 1 tablespoon butter
• 4 ounces white button mushrooms or 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. 1

   Slice or quarter mushrooms into about 1 inch pieces.

2. 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. 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. 4

   Add the beef and saute until browned, about another 3 minutes.

5. 5

   Add broth, water and barley. Heat to a low boil, cover, reduce heat and simmer for 40 minutes.

6. 6

   Add mushrooms and worcestershire sauce, and simmer partially covered (with the lid slightly off) 20 minutes more.

7. 7

   Adjust seasoning if necessary. If you are using full sodium broth you may not need salt.

8. 8

   Serve hot with good bread!