MUSHROOM BARLEY SOUP

I haven't made this recipe yet, but I am this weekend. I had it at a friends house and it is so yummy! It is a perfect winter hearty soup. You wont be disappointed. The mushrooms in this recipe make the whole meal.

MUSHROOM BARLEY SOUP
Yield: about 11 servings

1-1/2 pounds boneless beef chuck, cut into 3/4 inch cubes
1 Tbs. cooking oil
2 cups finely chopped onion
1 cup diced carrots (usually put in about 2 cups)
1/2 cup sliced celery (usually put in about 1 cup)
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
1/2 tsp. dried thyme
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) chicken broth
2 cups water
1/2-1 cup medium pearl barley (usually put in about 1 cup)
1 tsp. salt, optional
1/2 tsp. pepper
3 Tbs. chopped fresh parsley

In a Dutch oven or soup kettle, brown meat in oil.
Remove meat with a slotted spoon and set aside.
Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes.
Add mushrooms, garlic and thyme; cook and stir for 3 minutes.
Add broths, water, barley, salt (if desired) and pepper (to taste).
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.