Mushroom Barley Soup Recipe

In a Dutch oven or soup kettle, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. Saute the onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add the mushrooms, garlic and thyme; cook and stir for 3 minutes. Stir in the broths, water, barley, salt if desired and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).