Beef and Barley Mushroom Soup

Notes: Originally from Debra Steppel

Ingredients

~4 lbs. boneless beef or lamb

1 lb. barley

8 oz. button mushrooms

Small handful of shiitake mushrooms

3-4 large carrots

2-3 ribs of celery

1 medium onion

5-6 cloves of garlic

5-6 cups of beef stock, or beef boullion dissolved into water (1 tsp. or 1 cube per each cup of hot water)

Bay leaf

salt to taste

Mise en Place

1. Cube meat into bite-sized pieces

2. Wash and cut mushrooms into small pieces

3. Wash, peel, and slice carrots into coins

4. Wash and dice celery

5. Peel and dice onion

6. Peel and mince garlic

Directions

In a large stock pot, saute beef cubes in olive oil until browned; set aside. Saute all vegetables in same pot. Add back the meat. Add remaining ingredients (enough broth to cover all the solids) and simmer 1-2 hours. After 1/2 hour of simmering, check for saltiness and either add salt to taste or add more water to dilute.