Not sure which thread you are looking for, but here is a beef & barley soup recipe that may help. It uses ground beef, but you could easily sub other beef for it.

Mushroom, Barley and Beef Soup
From "Living the GI Diet" by Rick Gallop
4-6 servings

1 T canola oil
8oz lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 lb mushrooms, sliced
1 carrot, chopped
1 stalk celery, chopped
1T fresh thyme leaves (or 1 tsp dried)
2 T tomato paste
1 T balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
4 c beef broth (low-fat, low-sodium)
3 c water
1/2 c barley
1 bay leaf
1 can (15oz) black beans, drained & rinsed

Heat oil in large deep pot over medium high heat. Add the beef and cook, stirring, until no longer pink. Reduce heat to medium and add the onion and garlic. Cook, stirring, fo 5 minutes. Add mushrooms, carrot, celery and thyme and cook until all the liquid has evaporated from the mushrooms, about 15 minutes.

Add tomato paste, vinegar, salt & pepper, stir to coat vegetables.Add the broth, water, barley and bay leaf and bring to a boil. Reduce heat, cover and simmer until the barley is tender, about 45 minutes. Add the beans and heat through. Remove bay leaf before serving.

Chicken option: You can use ground chicken or turkey for the beef and use chicken broth instead of beef broth.

Linda