Beef and Barley Soup

www.soscuisine.com 4 servings Preparation 15 min  Cooking 1 h 180 calories per serving  Ingredients 1/4 onions, diced 50 g 1 stalk celery, diced   70 g 2 carrots, diced 200 g 6 button (white) mushrooms, thinly sliced 80 g 1/2 clove garlic, minced or pressed     2 tsp olive oil 10 mL 1 pinch salt [optional]   0.1 g   ground pepper to taste     1 potatoes, peeled and diced 200 g 120 g stewing beef cubes, diced     1/4 cup pearl barley   50 g 3 cups beef broth   750 mL Method Prepare the vegetables: Dice the onion, celery and carrots; thinly slice the mushrooms; mince or press the garlic. Heat the oil in a large pot over medium heat. Add the onion, celery, carrots, garlic, and mushrooms, thensauté until they are tender, about 10 min. Season with salt and pepper. Meanwhile, peel and dice the potatoes; dice the beef cubes into small pieces (about 1 cm). Add the barley, potatoes, and beef, then sauté 2 min with stirring. Pour in the broth. Bring to a boil, then reduce the heat, cover and simmer 50 min, or until the barley and potatoes are tender, stirring occasionally. Adjust the seasoning, ladle the soup into bowls then serve. Remarks The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer.