Easy Beef Barley Soup

1/2 lb. lean ground beef
2 large sliced mushrooms (optional)
1 celery rib, chopped
1 small onion, chopped
2 teaspoons flour
3 cans (14 1/2 ounces each) beef broth
2 carrots sliced
1 large potato, peeled and cubed
1/2 teaspoon pepper
salt to taste
1/3 cup pearl barley (I used 2/3 cup)
1 can (5 ounces) evaporated milk (I used fat free)
2 tablespoons tomato paste

In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in carrots, potatoes, pepper and salt. Bring to a boil. Stir in barley.

Reduce heat; Cover and simmer for 45 minutes or until barley and vegetables are tender. Whisk in milk and tomato paste; heat through.

Yield 4 servings = 317 calories (1 3/4 cup)

*notes* This recipe is really good! Aaron really liked this soup...a nice comfort soup on a cold, snowy day! :)
Enjoy!