Beef and Barley Soup2017-12-31
Melt butter in heavy large pot over medium heat. Add vegetables; saute 10 minutes. Add both stocks; bring to boil. Reduce heat and simmer 20 minutes. Add barley, thyme and oregano. Simmer until barley is tender, stirring occasionally, about 35 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.) Add beef to soup; simmer until just cooked, about 10 minutes. Mix in parsley. Season with salt and pepper.