Mushroom Barley Soup

MUSHROOM BARLEY SOUP
Big-batch nourishing soup for the weekend or the coming week.

2 tsp	Vegetable oil	10 mL
3/4 lb	Lean ground beef	375 g
2-1/2 cups	Sliced mushrooms	625 mL
2	Medium carrots, diced	2
1	Onion chopped	1
2	Cloves garlic, minced	2
5 cups	Beef stock	1.24 L
5 cups	Water	1.24 L
1 (19 oz) can	Tomatoes (undrained), chopped	1 (540 mL) can
3	Potatoes, diced	3
3/4 cup	Barley	175 mL
1 tbsp	Worcestershire sauce	15 mL
1 tsp	Dried marjoram	5 mL
1	Bay Leaf	1
1/2 tsp	Each salt and pepper	2 mL
1/2 cup	Chopped fresh parsley	125 mL

In Dutch oven, heat oil over high heat; cook beef for 5 minutes, stirring to break up meat; drain off fat. Add mushrooms, carrots, onion and garlic; cook for 3 minutes. Stir in stock, water, tomatoes, potatoes, barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper; bring to boil. Reduce heat, cover and simmer until potatoes and barley are tender, about 30 minutes. Discard bay leaf; stir in parsley. (Can be refrigerated for up to 3 days.) Makes 10 servings.

MUSHROOM BARLEY SOUP