Beef and Barley Soup for Two | America's Test Kitchen

Ingredients

• 8 ounces blade steak, trimmed of gristle and cut into 1/2-inch pieces
• Salt and pepper
• 2 teaspoons vegetable oil
• 6 ounces cremini mushrooms, trimmed and sliced thin
• 2 carrots, peeled and cut into 1/2-inch pieces
• 1 small onion, chopped
• 2 tablespoons tomato paste
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 4 cups low-sodium chicken broth
• 4 teaspoons soy sauce
• 1/2 cup quick-cooking barley
• 2 tablespoons chopped fresh parsley