Mushroom Beef Barley Soup

ingredients

1 lb. cooked beef or uncooked stewing beef, cut into 1/2-inch cubes
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
2 Tbsp. vegetable oil
1 cup diced onions
1 cup diced celery
1 cup diced carrots
2 cups sliced mushrooms (I used one tray)
4 cups beef broth or stock
1/2 cup pot or pearl barley
1 tbsp tomato paste
1 bay leaf

method

If using uncooked beef: season beef with salt, pepper and thyme. In large Dutch oven or soup pot, heat 1 Tbsp. of the oil over medium-high heat. Brown beef, in batches if necessary, until browned. Remove beef to plate and set aside.

Add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally, until tender and onions are translucent, about 5 minutes. Add mushrooms; cook, stirring often, until mushroom liquid begins to evaporate, about 5 minutes.

Stir in precooked beef (with any juices) or leftover beef cubes and beef broth. Add barley, tomato paste and bay leaf. Bring to a boil. Reduce heat to low. Cover and simmer until beef and barley are tender, about 1 hour. If soup becomes too thick, add a bit of water to thin.

Discard bay leaf before serving.