This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-3-21-38-54

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

2	tablespoons olive oil,
1	leek, medium diced
2	medium carrots, medium diced
12	ounces mushrooms, thinly sliced
1/2	teaspoon thyme, dried
1	can diced tomatoes,
2-4	cups beef stock,
1/2	cup pearl barley,
1	pound cut sirloin, cubed
	salt and pepper, to taste

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.
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.