Beef Barley Soup with Roasted Vegetables | Reader's Digest Canada

Name: Beef Barley Soup with Roasted Vegetables | Reader's Digest Canada
Total time: 85 min
Ingredients: 1/4 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 1 pound beef stew meat (3/4-inch cubes); 5 tablespoons olive oil (divided); 1 large portobello mushroom (stem removed, chopped); 1 medium onion (chopped); 1 fennel bulb (chopped); 1 garlic clove (minced); 8 cups beef stock; 2 cups water; 2 cups cubed peeled butternut squash; 1 large baking potato (peeled and cubed); 2 large carrots (cut into 1/2-inch slices); 2/3 cup quick-cooking barley; 2 teaspoons minced fresh thyme; dash ground nutmeg; 1/4 cup minced fresh parsley

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"The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the...

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