Beef Barley Soup by Foodie’s Chef Laura Brennan

Name: Beef Barley Soup by Foodie’s Chef Laura Brennan
Total time: 70 min
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)

foodiesmarkets.com

As soon as I start closing the windows, but before the heat goes on, I think of soup. Not the aromatic fish chowders of summer, nor the elegant cream soups of the fast-approaching holiday season. No,...

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