Beef and Barley Soup with Rosemary

I love beef and barley soup and this one was particularly delicious! I know the photo is not the best but I swear it was great. The steak and baby bella mushrooms was what made it stand out the most. For quicker cooking I used quick cook pearled barley, if you do this then only cook it in the soup for the time on the box not the whole 45 minutes. You can make steps 1 and 2 of this soup the day before serving. Before serving reheat the soup and then proceed to step 3.

Ingredients

1 Tbs veg oil

2 puonds boneless top sirloin steak, trimmed and cut into 1/2 inch cubes

1/2 tsp salt

2 cups onion

1 8oz package baby bella mushrooms

3 cloves garlic, minced

1 32oz carton chicken broth

1 14oz can beef broth

2 sprigs rosemary

3/4 cup pearled barley

Directions:

1. In a stockpot, heat oil over medium-high heat. Sprinkle beef with salt. Cook beef, in batches, for 3 minutes or until browned on all sides. REmove beef from stockpot, and set aside.

2. Add onion, muchrooms, and garlic to stockpot;cook for 5 minutes or until onion starts to soften. Add browned beef, chicken broth, beef broth, and rosemary to onion mixture. Cover and bring to a boil; reduce heat, and simmer, covered for 1 hour.

3. Add barley to soup; simmer for 45 minutes or until barley is tender. Remove and disgard rosemary sprigs.