savory mushroom beef barley soup

How To Make savory mushroom beef barley soup

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  Step 1
  Using stew meat is easy, but if you prefer to use meat with the bone-in,first remove meat from the bone and discard the bone.
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  Step 2
  Because I don't care for a salty soup, I use low-sodium canned beef and chicken broth to start, and add the salt and pepper to taste. Water is also added to make 8 cups of broth. The cans are each 14 ounces, I prefer College Inn brand, but any kind will do.
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  Step 3
  Chop meat to 3/4" pieces, sprinkle with salt and pepper. Put 1 TBS. oil in heavy dutch oven or fry pan, or in a digital pressure cooker, on sautée setting, cook until browned, it may take two batches, don't crowd the pan. Remove meat and add to a soup pot if using. Otherwise use a pressure cooker, following directions, I have a new one. .
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  Step 4
  Heat the second TBS.oil and saute onions,carrots and celery,stir and saute, then cook covered until tender, about 5 minutes.
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  Step 5
  Stir in the sliced mushrooms,garlic and thyme or fresh minced parsley if preferred, and cook 3 minutes more, covered. *NOTE If using a pressure cooker, wait until soup setting is done, then release pressure and add mushrooms for a few minutes before serving.Meanwhile combine broths and water to equal 8 cups of liquid, and stir into soup pot with barley and salt and pepper.
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  Step 6
  Add all the vegetables to the pot with the meat, and bring to a boil, then reduce heat and simmer covered until the meat is tender. It takes about one and a half hours. (Adapt to a crockpot,if desired) I am new to owning a pressure cooker, and after the first few days I am more confident about using it. It is so quick, I love it and the flavors are so much better!
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