Traditional beef barley soup uses tough cuts of meat that take all day to simmer into submission. In this rich and hearty weeknight version, tender steak is sauteed briefly to form a flavorful base for sauteed vegetables. Dried mushrooms and fresh thyme amp up the beefy flavor. Quick-cooking barley adds texture and fiber. The homey soup is even better the next day, but reheat leftovers only briefly so the steak stays tender. The recipe, which makes 7 1/2 cups, is a Yummly original created by Ivy Manning.