Mushroom, Barley And Beef Soup

1. 1

   Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.

2. 2

   Heat a dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; saute 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip and minced garlic; saute 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.

3. 3

   Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1u00b0C broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper and thyme. Bring to a boil; cover, reduce heat to medium-low and simmer 1 hour or until beef is just tender.

4. 4

   Discard thyme spring. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle w/parsley.

* Per serving · 4 servings · Values may vary.