BEEF MUSHROOM BARLEY SOUP RECIPE

Steps:

• Heat oil in a large saucepan or Dutch oven. Pat meat dry, season generously with salt and pepper. Brown meat. Add water and bring to a boil. Skim off and discard any scum that rises to the surface. Reduce heat, cover and simmer gently 1 hour. Meanwhile soak dried wild mushrooms in 1 1/2 cups boiling water for about 30 minutes. Strain liquid through a sieve lined with paper towel and reserve. Rinse mushrooms well and chop. Add wild and fresh mushrooms, barley, onions, leeks, carrots, parsnips and garlic to beef. Add mushroom soaking liquid, 2 tsp salt and 1/4 tsp pepper. Continue to cook, covered, until beef and barley are very tender 1 to 1 1/2 hours longer. Remove meat, discard any visible fat and cut meat into smaller pieces. Return meat to soup. Add kale and cook 5 minutes longer. Sprinkle with parsley. Makes 8 to 10 servings.