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Portobello Mushroom, Beef And Barley Soup

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Ingredients

2 teaspoons vegetable oil

8 ounces lean top round, cut into cubes

salt

Freshly ground black pepper

4 cups beef broth or low-sodium beef broth

1 cup water

1 small carrot, peeled and sliced

2 stalks celery, chopped

2 leeks, white part only, sliced crosswise

1 medium onion, diced

4 medium portobello mushroom caps, sliced

1 bay leaf

1 sprig thyme

1/2 cup pearl barley

1 cup diced canned tomatoes

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