Beef and Barley Soup - Martha Stewart Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound London broil, cut into 3/4-inch cubes
• Coarse salt and freshly ground pepper
• 1 large onion, chopped
• 1 medium carrot, chopped
• 8 ounces cremini mushrooms, trimmed and thinly sliced
• 2 tablespoons minced garlic (from 4 cloves)
• 2 tablespoons tomato paste
• 3/4 cup dry red wine
• 4 cups chicken stock
• 3 cups water
• 3/4 cup hulled or pearl barley, rinsed and drained
• 1/4 cup coarsely chopped flat-leaf parsley
• Garnish: grated fresh horseradish