Beef Barley and Vegetable Soup

Ingredients:

3 tablespoons extra virgin olive oil
1 pound crimini mushrooms, sliced thin
1 pound round steak cut into small pieces
2 cups yellow onion chopped fine
1 cup carrots diced
½ cup celery diced
4 cloves garlic minced
2 teaspoons dried thyme
1 teaspoon sea salt
½ cup pearl barley
2 cups beef or chicken stock
2 cups water
½ teaspoon black pepper
3 tablespoons parsley minced
Sour cream (optional)

Preparation:

• Heat 1 tablespoon of the oil in a large soup pot. Add the mushrooms, stirring to coat with the oil. Continue to sauté until the mushrooms are well browned and make a squeaky sound when moved around in the pot. Remove and set aside.
• Heat another tablespoon of oil in the skillet and add the steak. Sauté until browned on both sides. Remove from pot and set aside.
• Add final tablespoon of oil to the skillet. Sauté the onions for a few minutes. Add the carrots, then the celery. Let cook for a few minutes longer, tossing and stirring occasionally.
• Add the garlic and thyme. Stir into the cooking veggies. Add the salt, and mix into the cooking veggies. Let cook a few minutes longer.
• Add the barley and mix into the veggies.
• Add the stock and water. Bring to a boil, reduce the heat, cover and simmer for about an hour or until the barley is soft. Add the black pepper at the end of the cooking time.
• Garnish with the parsley just before serving. A dollop of sour cream is also very good.