Beef Barley Soup

Another family favorite, especially for Miss Anna.  If you use lamb instead of beef and add a leek or two this soup become Scots Broth.

Beef Barley Soup

4 tablespoons olive oil, divided

2 cups diced carrots
2 cups diced celery
1 large white onion, chopped
1-1/2 pound chuck roast, cut into 1-inch cubes

1 pound mushrooms, sliced
4 14.5-ounce cans chicken broth

1 pound barley, rinsed and soaked overnight
Salt and black pepper to taste

In a large soup pot, over medium heat, heat 2 tablespoons olive oil and sauté the carrots, celery and onion in oil until tender. Remove vegetables from the soup pot and reserve. Heat the remaining 2 tablespoons of olive oil in the soup pot and sauté the beef until just no longer pink on the outside of the cubes. Add the vegetables back to the soup pot; add mushrooms, chicken broth and barley. Bring to a boil; reduce heat to a simmer and cook for 1 hour, stirring often. Adjust seasonings with salt and pepper to taste.

Serve in warm bowls.