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Hearty Creamy Mushroom Beef Barley Soup
Looking for something that is easy to prepare, delicious and can warm your insides right to the very core? Here is my recipe for a very Hearty Creamy Mushroom Beef Barley soup.
3 Celery stalks
1 Large onion
1.5-2 lbs. Sirloin Steak
36oz. Low sodium Beef stock
1.5-2 cups Pearl Barley
4 Cups mixed mushrooms (Shitake, crimini, button)
1.5 cups of Half and Half
3 teaspoons of olive oil
1-1.5 tsp Thyme
2-3 Bay leaves
Salt and Pepper to taste
Cut onions, celery and carrots up and fry in a large pot with the olive oil. Cook until semi soft.
Trim and Cut Sirloin into 1/4 to 1/2 cubes. Brown in separate frying pan. Add to cooked vegetables in pot.
Chop up mushrooms and cook in frying pan until soft. Add to pot
Add beef stock, thyme, bay leaves, salt and pepper to pot.
Let simmer for 1.5-2 hrs.
Add Barley and half/half to pot. Stir soup while adding half/half
Let pot simmer for another 45 mins or until barley is soft.
(If soup is too strong it may be cut with water)
Serve in soup bowls with Parmesan cheese!