Beef Barley Soup with Mushrooms

INGREDIENTS

• 1 tbsp. vegetable oil
• 1 medium onion, chopped medium
• 2 medium carrots, chopped medium
• 12 ounces cremini or white mushrooms, thinly sliced
• 1/2 tsp. dried thyme
• 1/2 cup drained canned diced tomatoes
• 2 quarts beef broth
• 2 cups meat shredded into bite size pieces (I used ground meat)
• 1/2 cup pearl barley
• 1/4 cup minced fresh parsley leaves (or you can substitute fresh dill)
• salt and ground black pepper

DIRECTIONS

1. Heat oil in large stockpot or Dutch oven over medium-high heat.
2. Add onion and carrots; saute until softened, about 5 minutes.
3. Add 1 more tbsp. oil and mushrooms; saute until mushrooms soften and the liquid they throw off evaporates, 4-5 minutes.
4. Add thyme, tomatoes, broth, meat, and barley. Bring to a boil, reduce the heat, and simmer until vegetables and barley are tender, about 45 minutes.
5. Stir in parsley; salt and pepper to taste.

PRINTED FROM Scrumptious and Sumptuous