Beef Barley Soup

Heat a Dutch oven over medium-high heat and coat with cooking spray. Brown 3/4 lb boneless chuck roast (cut into 1/2" pieces), cooking for 4 minutes, stirring frequently. Remove beef from pan. Add 1 1/2 C sliced carrots, 1 1/2 C sliced celery, 2/3 C chopped onion, and 1-8 oz. package sliced mushrooms. Cook six minutes, or until liquid is almost evaporated. Add the beef, 4 C beef broth, and 1 bay leaf. Simmer, covered, over low heat for 1 1/2 hours or until beef is tender, stirring occasionally. Stir in 2/3 C uncooked pearl barley, cover and simmer until barley is tender. Stir in 1/2 t salt and 1/2 t pepper. Discard bay leaf.  Makes 4 servings.

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