This recipe can easily be halved. I like to have lots of leftover soup--we make a dinner of it one or two nights and still have leftovers for lunches.
Beef, Barley, and Mushroom Soup
- 1 1/2 cups dried porcini mushrooms, soaked for 30 minutes in 3 cups hot water.
- 1 1/2-2 lbs beef, cut into small pieces (I used topside which was already sliced thinly.)
- 4 ribs celery
- 2 onions, chopped
- 3 carrots, chopped
- 12-16 oz mushrooms, finely chopped (that is how we like them but you could slice them if you'd like)
- 1 1/2 cups barley
- salt and pepper
- 1/2 bunch fresh parsley, leaves chopped
- 1 teaspoon thyme