Beef, barley & mushroom soup

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• 15.87 oz raw 93%-lean ground beef
• 4.23 oz dry pearl barley, rinsed and drained
• 8.82 oz cremini mushrooms, sliced 5 mm thick
• 5.29 oz onion, diced
• 5.29 oz carrots, cut into 1 cm dice
• 3.53 oz celery, cut into 1 cm pieces
• 0.317 oz garlic, minced
• about 1.04 tbsp olive oil
• 0.882 oz tomato paste
• 3.09 lb reduced-sodium beef broth
• about 1 cup + 4 tbsp + ⅞ tsp water, plus up to 8.82 oz more if needed
• 0.0353 oz dried thyme
• about ½ tsp fine salt
• about 0.22 tsp ground black pepper
• 0.353 oz red wine vinegar
• 0.282 oz flat-leaf parsley, finely chopped

Let’s make it

1. Heat the oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the ground beef and cook for 7–9 minutes, breaking it into small crumbles. Check that the beef reaches 160°F (71°C) with a food thermometer; do not rely on color alone.
2. Add the mushrooms, onion, carrot and celery. Cook for 9–10 minutes, stirring occasionally, until the mushrooms lose their raw appearance and the onion softens. Stir in the garlic and tomato paste and cook for 1 minute.
3. Add the pearl barley, broth, 10.58 oz water, thyme, salt and pepper. Scrape the bottom of the pan, bring to a boil, then lower the heat to a gentle simmer.
4. Partially cover and simmer for 40–50 minutes, stirring occasionally, until the barley is tender with a slight chew and the vegetables are soft. Add some or all of the extra 8.82 oz water if the soup becomes too thick; it should retain visible broth around the solids.
5. Stir in the vinegar and parsley. Rest off the heat for 5 minutes, then divide the soup equally among 4 bowls, distributing beef, barley and vegetables evenly.
6. Refrigerate leftovers in shallow covered containers within 2 hours, or 1 hour if the room or outdoor temperature exceeds 90°F (32°C). Reheat to 165°F (74°C), stirring so the soup heats evenly; loosen with a little water if the barley has absorbed more broth.