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Hearty Beef and Barley Soup

Hearty Beef and Barley Soup
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Ingredients

¾
lb(s) (375 g) trimmed boneless beef sirloin steak
1
Tbsp (15 ml) butter
3
clove garlic
1
onion, chopped
½
tsp (2 mL) dried thyme
2
cup (500 mL) sliced mushrooms
½
cup (125 mL) pearl barley
2 ½
cup (625 mL) beef stock
2
Tbsp (30 mL) Worcestershire sauce (approx.)
3
Tbsp (45 mL) all-purpose flour
3
cup (750 mL) milk
1
cup (250 mL) shredded Canadian Old Cheddar cheese
2
carrots, diced
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Directions

Step 1

Cut steak into 3/4-inch (2 cm) cubes. In large pot, melt butter over high heat; brown beef on all sides. Reduce heat to medium-high.

Step 2

Add garlic, carrots, onion and thyme; cook, stirring, for 3 minutes or until onions are softened.

Step 3

Add mushrooms and barley and stir to combine. Stir in beef stock and Worcestershire; bring to boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until barley is tender.

Step 4

Increase heat to medium. Whisk flour into milk and gradually stir into pot. Cook, uncovered, stirring often, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper and Worcestershire sauce.

Step 5

Ladle into bowls and sprinkle with cheese.

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