Beef Barley Mushroom Soup



1 lb. beef cut into small pieces (I use round steak)

1 lb. mushrooms sliced (your choice) I use a variety

1 small shallot chopped fine

2 to 3 garlic cloves chopped (I add more like 6)

4 or 5 fresh tomatoes diced (can use canned in the

winter if the fresh aren't nice) use 1 - 15 ounce can

1 - 4 ounce can tomato sauce

3/4 cup barley

3 to 4 cups water

2 T. dry herbs (I just grab a few different ones and

add a little of each to the spoon till I have it full)

2 bay leaves

salt and pepper to taste



brown beef in a 4 quart stock pot, add the

shallot-garlic and mushrooms and sweat them out with

the beef add the rest of the ingredients and cook

until the barley is tender (this depends on the type

of barley you buy. Usually 10 to 20 minutes is all it

takes. Remove the bay leaves and serve with a small

salad. It freezes very well.