1
Put barley in a small saucepan, cover with 1 1/2 cup water. Bring to boil, reduce heat to simmer and cook for 25 minutes. Drain in colander and rinse.
2
Put chopped spinach in same pan, cover with water. Bring to boil, reduce to simmer and cook for 5 minutes. Add to colander with the barley and rinse with cold water.
d3. Meanwhile, cut beef round into 1/2 inch cubes. Cook and brown in 1 tsp peanut oil until browned and done. De-glaze the pan with the cooking sherry (optional) and 1/2 cup water.
4
Prepare large soup pot, add the oilive oil and bring to med high heat. Add the carrots, celery, onion, garlic and mushrooms and saute until onion becomes translucent, about 5-6 minutes.
5
Add the beef and broth, tomatoes, 1 cup water and bouillon, the barley & spinach and bring to a boil over medium high heat. Add the potatoes. return to boiling and then reduce to medium low heat. Cover and cook for 35-40 minutes.
6
Add the peas and corn, and cook for another 10 minutes.