Beef Barley Soup by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1u20442 cup pearl barley, rinsed
• 12-16 ounces beef top, flank, or sirloin steak
• 3u20444 cup onions, finely diced
• 1u20442 cup celery, finely diced
• 3u20444 cup carrots, peeled and diced, 1u20444u201d (from 3-4 whole carrots)
• 1u20442 teaspoon dried thyme leaves
• 1-pound white button or cremini mushrooms
• 5-6 tablespoons canola or grapeseed oil, divided, plus more as needed
• 1 14-ounce can diced tomatoes, drained (save juices for making a marinara)
• 1 quart (32 ounces) low sodium beef stock or beef bone broth
• 2 bay leaves
• Kosher salt & fresh ground black pepper to taste
• Garnish: oyster crackers (optional)