Nutrition Facts: 292 calories, 2g sat fat, 6g unsat fat, 33mg cholesterol, 395mg sodium, 24g protein, 6g fiber
| 2 | tablespoons extra-virgin olive oil |
| 1 | pound London broil, cut into ¾-inch cubes |
| Coarse salt and freshly ground pepper | |
| 1 | large onion, chopped |
| 1 | medium carrot, chopped |
| 8 | ounces cremini mushrooms, trimmed and thinly sliced |
| 2 | tablespoons minced garlic (from 4 cloves) |
| 2 | tablespoons tomato paste |
| ¾ | cup dry red wine |
| 4 | cups chicken stock |
| 3 | cups water |
| ¾ | cup hulled or pearl barley, rinsed and drained |
| ¼ | cup coarsely chopped flat-leaf parsley |
| Garnish: grated fresh horseradish |
Heat 1 tablespoon plus 1 teaspoon oil in a medium Dutch oven or a large pot over medium-high heat. Season beef with 1 teaspoon salt and ¼ teaspoon pepper, and brown on all sides, 5 to 7 minutes. Transfer to a plate using a slotted spoon.
Reduce heat to medium. Add remaining 2 teaspoons oil, and cook onion, carrot, and mushrooms until golden, stirring occasionally, 12 to 15 minutes. Season with ½ teaspoon salt.
Add garlic and tomato paste, and cook, stirring, until caramelized, about 2 minutes. Remove from heat, and add wine. Return to heat, and bring to a boil, scraping up brown bits from bottom using a wooden spoon. Cook until reduced by half, about 5 minutes.
Return beef to pot, and add stock and water. Bring to a boil. Reduce heat to low, and simmer, covered, stirring occasionally, for 1 hour.
Add barley, and cook, covered, for 20 minutes. Uncover, and cook until beef and barley are tender, 20 to 25 minutes more. Stir in parsley. Divide soup among 6 bowls, and garnish with horseradish.