Beef Barley Soup From the Kitchen of Laura Goadrich, 2004-02-03 This wonderful recipe was found in the Cook's Illustrated "How to Cook Soup" book. It is quick, easy and always a hit.

Prep Time:  10 minutes Cook Time:  1 hours Categories:  American  Soup Yields:  6

Directions

1. Heat the olive oil in the stock pot. Cook the leek and carrot for 4 minutes, then make a well and put cubed meat in center. Cook until brown all the way through.
2. Add mushrooms and cook for 5 minutes. If not adding mushrooms, add an extra cup of stock. Add everything else and simmer for 50 minutes or until barley is tender. Serve with bread.