Mushroom, Barley and Beef Soup

Ingredients

• 1/2 cup dried porcini mushrooms (about 1/4 oz.)
• 1 cup boiling water
• Cooking spray
• 3 1/2 cups sliced cremini mushrooms (about 8 oz.)
• 1 1/2 cups chopped onion (about 1 medium)
• 1/2 cup finely chopped carrot (about 1 medium)
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped parsnip (about 1 small)
• 2 cloves garlic, minced
• 1 Tablespoon Olive oil
• 12 oz. lean beef stew meat, cut into bite sized pieces
• 6 cups beef broth, divided
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 thyme springs
• 1 cup uncooked hulled or pearled barley
• 2 tablespoons chopped fresh parsley

Directions

1. Place the porcini mushrooms in a medium bowl and cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms over a bowl, reserving the liquid, Chop mushrooms and set aside.
2. Coat a Dutch oven with cooking spray and heat over medium high heat. Add cremini mushrooms and chopped onion. Saute' 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl.
3. Re-coat Dutch oven with cooking spray. Add chopped carrot, celery, parsnip and minced garlic. Saute' about 4 minutes or until lightly browned. Add carrot mixture to the onion mixture in a bowl.
4. Heat oil in pan over medium high heat. Add beef. Cook about 3 minutes, browning on all sides.
5. Add 1 cup of broth to the pan, scraping pan to loosen browned bits.
6. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and Thyme.
7. Bring to a boil; cover, reduce heat to medium low and simmer 1 hour or until beef is tender.
8. Discard thyme sprigs. Stir in barley. Cover and cook 30 minutes or until barley is al dente. Uncover and cook and additional 15 minutes.
9. Remove from heat and sprinkle with parsley.