Beef Barley Mushroom Soup

INGREDIENTS:

2 pounds beef stew meat, cut into small pieces 1 tablespoon vegetable oil 1 1/2 onion, chopped 3 stalks celery, chopped

3 carrots, chopped 7 1/2 cups beef stock 1 1/2 t. thyme 8 ounces pearl barley 1 pound mushrooms, sliced Salt & pepper to taste

DIRECTIONS:

1.	Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2.	Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3.	Pour beef stock into the pot.
4.	Stir pearl barley into the stock; add thyme
5.	Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6.	Stir mushrooms through the soup; cook 1 hour more; season with salt and pepper.