1. In a large Dutch oven or fry pan heat oil; Roll beef cubes in flour and (in small batches) brown in oil and set aside. 2. Sauté onion, celery, carrots and mushrooms in the same oil for about 8 to 10 minutes, or until tender. 3. (This will help deglaze the pan and give the soup a nice rich color). 4. Place beef, vegetable in a soup pot. 5. Add tomato juice, water, barley, and S&P; to taste. 6. Cover, reduce heat and simmer barley soup for 60 or until barley is tender, stirring occasionally. ---------------------------------------------------------------------------
Nutrition
Ingredients
