Beef and Barley Soup for Two | America's Test Kitchen Recipe
INGREDIENTS
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8 ounces, blade steak, trimmed of gristle and cut into 1/2-inch pieces
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, Salt and pepper
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2 teaspoons, vegetable oil
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6 ounces, cremini mushrooms, trimmed and sliced thin
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2 , carrots, peeled and cut into 1/2-inch pieces
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1 , small onion, chopped
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2 tablespoons, tomato paste
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3 , garlic cloves, minced
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1/2 teaspoon, dried thyme
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4 cups, low-sodium chicken broth
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4 teaspoons, soy sauce
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1/2 cup, quick-cooking barley
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2 tablespoons, chopped fresh parsley
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