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1
Heat a large soup pot or Dutch oven over medium-high heat; add 2 tablespoons of the oil.
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2
Season the meat generously with salt and pepper.
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3
Sear the meat on all sides until well browned; this will take about 15 minutes.
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4
Wipe the pan out with a paper towel.
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5
Lower the heat to medium, add the oil to the pan.
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6
Add the carrot, onion, and celery to the pan and saute until tender, about 10 minutes.
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7
Return the meat to the pan with the water.
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8
Bring to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 1 1/2 hours or until the meat is just tender.
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9
Add the thyme, barley, and tomato, continue to simmer the soup, covered, for 45 minutes.
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10
Meanwhile, in a medium saute pan, heat the butter over medium-high heat, add the mushrooms and saute until golden, about 10 minutes.
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11
Season the mushrooms with salt and pepper and add them to the soup, and simmer for 15 minutes more.
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12
Remove the meat from the soup; cut the meat from the bone and dice.
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13
Skim any fat from the surface of the soup with a ladle or large spoon.
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14
Return the meat to the soup with the parsley.
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15
Season the soup with salt and pepper.
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16
Serve in warm bowls.
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17
Cook's Note: If making the soup in advance, adjust the consistency of the soup when re-heating with water, since the barley has a tendency to absorb the broth.
