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

Name: Beef and Barley Soup with Mushrooms by Foodie’s Chef Laura Brennan - Foodies Markets
Ingredients: 1 cup finely diced sweet or Spanish onions; 1 cup peeled, u00bc-inch diced carrots; u00be cup diced celery (2-3 stalks, depending on size); 5-6 tablespoons of olive or vegetable oil, divided, plus more as needed; 1 Tablespoon tomato paste; u00bc teaspoon dried thyme; u00bd teaspoon granulated/powdered garlic; Kosher salt & fresh ground black pepper, to taste; u00be cup pearled barley, rinsed and drained; 4 cups (1-quart) beef broth; 4 cups (1 -quart) water; 1-2 bay leaves; 1 pound white button or u2018Baby Bellau2019 brown mushrooms; 10-12 ounces (0.625-0.75/pound) beef, a flattish piece of boneless chuck roast would be ideal

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We’ve been having long stretches of rainy days in Boston and that just makes me want to eat soup. And this soup reminds me of my childhood when Campbell’s Beef Barley was a pantry staple, along...

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Ingredients

1 cup finely diced sweet or Spanish onions
1 cup peeled, u00bc-inch diced carrots
u00be cup diced celery (2-3 stalks, depending on size)
5-6 tablespoons of olive or vegetable oil, divided, plus more as needed
1 Tablespoon tomato paste
u00bc teaspoon dried thyme
u00bd teaspoon granulated/powdered garlic
Kosher salt & fresh ground black pepper, to taste
u00be cup pearled barley, rinsed and drained
4 cups (1-quart) beef broth
4 cups (1 -quart) water
1-2 bay leaves
1 pound white button or u2018Baby Bellau2019 brown mushrooms
10-12 ounces (0.625-0.75/pound) beef, a flattish piece of boneless chuck roast would be ideal