Quick Beef and Barley Soup | America's Test Kitchen

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1½ pounds sirloin steak tips, trimmed and cut into ½-inch pieces
• Salt and pepper
• 3 carrots, peeled and cut into ¼-inch pieces
• 1 onion, chopped fine
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• ¼ ounce dried porcini mushrooms, rinsed and minced
• 2 garlic cloves, minced
• 2 teaspoons tomato paste
• 3 cups beef broth
• 3 cups chicken broth
• ⅔ cup quick-cooking barley
• 2 teaspoons soy sauce