Beef Barley Soup by Foodie’s Chef Laura Brennan
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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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)
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