A medley of mushrooms adds a rich earthy flavor to this hearty soup. We like it with Hy-Vee Baking Stone rye bread, but any artisan loaf would be delicious.

Beef and Barley with Mushrooms

Slice or chop larger mushrooms into bite-size pieces. Remove shiitake stems; save for another use or discard. Set mushrooms aside.

In a medium bowl, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add meat; toss to coat. In a stockpot, heat 1 tablespoon oil over medium heat. Add meat; cook until brown, stirring occasionally. Remove meat from stockpot; set aside.

Add remaining oil to stockpot. Cook shallots and garlic in oil over medium-high heat until softened. Stir in mushrooms, carrot, celery, thyme and remaining 1/2 teaspoon salt and 
1/4 teaspoon pepper. Add stock, water, barley, tomato paste and meat. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until barley is tender. Remove from heat; stir in lemon juice.