Beef, Mushroom & Barley Soup

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Beef, Mushroom & Barley Soup

2 Tbsp olive oil, divided
1 pound beef stew meat
2 leeks, trimmed and sliced
1 pound mushrooms, sliced
1/2 cup pearl barley
7 cups beef stock
1 cup red wine
2 tsp lemon juice
1/8 tsp each salt and pepper

In a soup pot, heat 1 Tbsp of the oil over moderate heat. Add beef and saute, stirring, until browned. Using a slotted spoon, remove beef and set aside. Add the remaining oil to the saucepan, then stir in the leeks and saute until softened. Add the mushrooms and cook, stirring until softened. Return beef to saucepan with barley, stock, and red wine. Bring to a boil, then simmer, partially covered, about 45 minutes, until beef and barley are very tender. Season with lemon juice, salt, and pepper.



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