Beef Mushroom Barley Soup
""Family favorite. It kind of turns into a type of stew as the barley soaks up much of the beef stock. Best part is that it gets better with age, so make plenty and enjoy throughout the week! It's always better the second day, so you might want to cook it one day, refrigerate it overnight, and then cook it again the next day."..."
INGREDIENTS
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2 pounds beef stew meat, cut into small pieces
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1 tablespoon vegetable oil
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1 1/2 onion, chopped
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3 stalks celery, chopped
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3 carrots, chopped
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7 1/2 cups beef stock
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8 ounces pearl barley
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1 pound mushrooms, sliced
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