Beef and Barley Soup for Two

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8 ounces blade steak, trimmed of gristle and cut into ½-inch pieces

Salt and pepper

2 teaspoons vegetable oil

6 ounces cremini mushrooms, trimmed and sliced thin

2 carrots, peeled and cut into ½-inch pieces

1 small onion, chopped

2 tablespoons tomato paste

3 garlic cloves, minced

½ teaspoon dried thyme

4 cups low-sodium chicken broth

4 teaspoons soy sauce

½ cup quick-cooking barley

2 tablespoons chopped fresh parsley

Directions at cookscountry.com

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