A favorite of mine this time of year is a hearty beef, mushroom and barley soup.
Some might call it a "beef stew" - and they'd be right. But it's got a lot of liquid - assuming you use all of the liquids called for - yet has the great flavor of a beef stew. We made this for a second time today - using an amalgamation of one of Mark Bittman's recipes along with a slow cooker recipe from Cooks Illustrated.
Read on for ingredients and directions!