Beef Barley Soup
| Yield: | 1 Servings |
| Categories: |
| 1 | tb | Clarified butter; unsalted |
| 1 | tb | Olive oil |
| Coarse salt and freshly ground pepper | ||
| 2 | lb | Beef shoulder; cut in 1/2" pieces |
| 2 | sm | Yellow onions; peeled and chopped |
| 8 | c | Beef stock; more if needed |
| 1 | Boquet garni: rosemary; thyme, bay leaf | |
| 3/4 | c | Pearl barley |
| 3 | Carrots; peeled, 1/2" pieces | |
| 3 | Parsnips; peeled, 1/2" pieces | |
| 1 | lb | Mixed mushrooms*; cut in 1" pieces |
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