Beefy Mushroom and Barley Soup

Ingredients:
2 quarts water
1 pound beef stew meat
1/2 pound mushrooms, sliced
1 cup diced yellow onion
1/2 cup pearled barley
1 tablespoon butter
1/4 cup dry red wine
2 tablespoons CHEF SID'S BEEF STOCK
1/2 teaspoon FIVE STAR PREMIUM SEASONING SALT

Directions:
Heat the butter until foaming in a large soup pot, add meat and season with
PREMIUM SEASONING SALT. Cook over high heat until browned. Add
onions and cook until golden, stirring often. Add the mushrooms and cook until
they have released their liquid. Stir in water, wine and BEEF STOCK then cover
and simmer for 1 hour. Add barley and simmer covered for 30 minutes more.
Remove from heat and serve hot.

This recipe produces approximately 6 - 12 ounce portions.