Mushroom, Beef & Barley Soup

Name: Mushroom, Beef & Barley Soup
Yield: about 7 cups 4 servings of 1 3/4 cups
Ingredients: 1 1/4 pounds boneless beef top sirloin steak; 2 teaspoons vegetable oil, divided; 2 cups sliced baby portobello mushrooms; 1/2 cup chopped onion; 3/4 cup sliced carrots; 3 tablespoons snipped parsley; 1 garlic clove, pressed; 1 teaspoon dried thyme; 1 carton (32 ounces) beef broth; 1 cup water, divided; 2 tablespoons steak sauce; 1/4 teaspoon each salt and ground black pepper; 1/2 cup uncooked quick-cooking barley; 1 tablespoon cornstarch

Baby portobello mushrooms, also known as cremini mushrooms, lend a rich flavor to this hearty soup.

Ingredients

1 1/4 pounds boneless beef top sirloin steak
2 teaspoons vegetable oil, divided
2 cups sliced baby portobello mushrooms
1/2 cup chopped onion
3/4 cup sliced carrots
3 tablespoons snipped parsley
1 garlic clove, pressed
1 teaspoon dried thyme
1 carton (32 ounces) beef broth
1 cup water, divided
2 tablespoons steak sauce
1/4 teaspoon each salt and ground black pepper
1/2 cup uncooked quick-cooking barley
1 tablespoon cornstarch

Directions

Using Chef's Knife, trim any visible fat from beef; cut into 1/2-inch cubes. Heat 1 teaspoon of the oil in (4-qt.) Casserole over medium-high heat 1-3 minutes or until shimmering. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from casserole; set aside.
Slice mushrooms with Egg Slicer Plus®. Chop onion using Food Chopper. Slice carrots with Crinkle Cutter; snip parsley using Professional Shears. Set carrots and parsley aside.
Heat remaining 1 teaspoon oil in same casserole. Add mushrooms, onion, garlic pressed with Garlic Press and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, 3/4 cup of the water, carrots, steak sauce, salt and black pepper. Bring to a boil; stir in barley. Cover; reduce heat and simmer 10 minutes.
Meanwhile, combine remaining 1/4 cup cold water and cornstarch. Return beef and cornstarch mixture to casserole. Bring to a boil; cook 1 minute. Remove from heat; stir parsley into soup.