Mushroom Barley Soup

By HeatherS

Ingredients

• 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
• 1 tablespoon cooking oil
• 2 cups finely chopped onion
• 1 cup diced carrots
• 1/2 cup sliced celery
• 1 pound fresh mushrooms, sliced
• 2 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1 can (14-1/2 ounces) beef broth
• 1 can (14-1/2 ounces) chicken broth
• 2 cups water
• 1/2 cup medium pearl barley
• 1 teaspoon salt, ontinnal
• 1/2 teaspoon pepper
• 3 tablespoons chopped fresh parsley

Details

Servings 11

Preparation

Step 1

In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt if desired and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.

Yield: about 11 servings (2-3/4 quarts).

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broths and without salt) equals 2 meat, 1 vegetable, 1/2 starch; also, 220 calories, 65 mg sodium, 43 ma cholesterol. 12 am