Beef and Barley Soup with Dinner Rolls

Instructions

1. 1

   Pat the beef dry, cut into bite-size pieces, and season with salt and pepper. Brown in oil in a large pot over medium-high heat, about 6 minutes; work in two batches.

2. 2

   Add diced onion, carrots, celery and mushrooms and cook 5 minutes. Stir in tomato paste and thyme for 1 minute.

3. 3

   Pour in the broth, scraping up the browned bits, and add the rinsed barley.

4. 4

   Cover and simmer on low for 50 minutes until the beef and barley are tender. Add a splash of water if it gets too thick.

5. 5

   Season to taste and serve with warm dinner rolls.

6. 6

   Leftovers thicken overnight; thin with broth when reheating.