Instructions: In a large, heavy-bottomed saucepan, heat the oil over medium heat. Cook the onion, barley and black pepper, stirring often, until the onion is translucent and the barley smells toasty. Add the broth and turn the heat to high. When the broth comes to a boil, add the beef strips and mushrooms, reduce the heat to low, and simmer the soup for 30-45 minutes. Taste and season with salt.

Serves 3
to 4

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