Mushroom Barley Soup

1-1/2 lbs boneless beef chuck, cut into 3/4” cubes
1 T cooking oil
2 c. finely chopped onion
1 c. diced carrots
1/2 c. sliced celery
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1/2 t. dried thyme
1 can (14.5 oz) beef broth
1 can (14.5 oz) chicken broth
2 c. water
1/2 c. medium barley
1 t. salt, optional
1/2 t. pepper
2 T chopped fresh parsley (or dried to taste)

In a dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
Can also let cook all day in slow cooker.

A great soup for a cold winter day!
Michelle Feb. 2008