• In a small pot, bring 11/2 cups water (21/2 cups for 4 servings), half the barley (all for 4), half the Fry Seasoning (you’ll use the rest later), and a big pinch of salt to a boil. Once boiling, reduce to a low simmer; cover and cook until tender and most of the water has absorbed, 25-30 minutes. • Drain if necessary; keep covered off heat until ready to serve.

• While barley cooks, wash and dry produce. • Halve, peel, and finely dice onion. Trim, peel, and halve carrots lengthwise; thinly slice crosswise. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• Heat a large drizzle of olive oil in a large pot over medium heat. Add onion, carrots, mushrooms, and a pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 4-7 minutes.

• Increase heat under pot to medium high. Add beef*, remaining Fry Seasoning, and a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned, 3-4 minutes. • Add tomato paste and cook, stirring often, until fragrant and darkened in color, 30-60 seconds.

• Stir 3 cups water (6 cups for 4 servings), beef stock concentrates, and mushroom stock concentrate into pot. Bring to a boil; cook, stirring occasionally, until soup has slightly reduced and beef is cooked through, 2-4 minutes. • Skim off any fat from the surface if necessary. Keep soup covered off heat.

• Stir cooked barley into pot with soup. Taste and season with salt and pepper if desired. • Divide between bowls and serve. Ground Beef is fully cooked when internal temperature reaches 160°.