Is it Spring Yet?

Sigh...

There are many things I love about the North West. The green, the water...the rain? Not so much. It seems as though it's rained every day since November. Will it stop long enough for my herb garden to sprout?

So, while I complain about the absence of dry, I think I'll snuggle up with a good book and a steaming bowl of my own soup. So much better than anything out of a can!

This is my version of Ellie Krieger's Beef Soup with Barley and Mushrooms in The Food You Crave.

1 lb chuck steak or stew meat, cut into 1\2 inch cubes
1 onion, diced
2 carrots, diced
2 stalks of celery, diced
8 oz mushrooms (I used creminis), roughly chopped
3 cloves of garlic, minced
8 c beef stock
1 15 oz can of diced tomatoes
1\2 c pearl barley
1\2 tsp dried thyme
olive oil
salt and pepper

Season meat with salt and pepper. Brown in olive oil and remove to a plate or bowl. Add another Tbs or so of olive oil and saute the onion and mushrooms for a few minutes, or until soft. Add carrots, celery and garlic and saute a few minutes more. Add tomatoes and stir to deglaze the pan. Sit in broth, barley and thyme.

Bring to a boil then cover and reduce heat to a gentle simmer. Cook until the meat and barley are tender, about an hour. Season to taste.