Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 cups water

  3. 1/4 cup uncooked pearl barley

  4. 1 tbsp. vegetable oil

  5. 1 pound boneless beef sirloin steak, cut into cubes

  6. 6 ounces sliced mushrooms

  7. 1 medium clove garlic, peeled and minced

  8. 4 cups beef broth

  9. 1/4 tsp. crumbled dried thyme

  10. 1/8 tsp. pepper

  11. 2 medium carrots, peeled and sliced

Instructions Jump to Ingredients ↑

  1. Heat water to a boil in a medium saucepan. Stir in barley. Reduce heat to low. Cover and simmer barley about 40 minutes until tender, stirring occasionally. Drain barley. Heat oil in a large pot over medium high heat. Add sirloin cubes and cook until well browned, stirring frequently. Add sliced mushrooms and garlic. Cook about 4 to 6 minutes until mushrooms are softened, stirring frequently. Stir in broth, thyme, pepper and carrots and heat to a boil. Reduce heat to low. Cover and simmer soup about 10 to 15 minutes until carrots are tender. Stir in barley and simmer 2 minutes. Divide soup between bowls and serve.


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