- 4
Ingredients
- 1/2 ounce dried porcini mushrooms
- 2 tsp olive oil
- 8 ounces lean top round beef, trimmed and cut into 3/4 inch cubes
- 2 leeks, white and light green parts, chopped, washed and drained
- 2 med carrots, chopped
- 8 ounces sliced mushrooms
- 4 cloves garlic, minced
- 4 cups reduced-sodium beef broth
- 1/2 cup quick-cooking barley
- 1/4 tsp salt
- 1/4 cup grated parmesan
Preparation
Step 1
Combne porcini mushrooms and 2 cups boiling water in a bowl and let stand for 20 min or until softened. Drain.
Heat 1 tsp oil in a Dutch oven over med-high heat. Add beef and cook, turning occasionally, for about 4 min, ir until browned. ?Transfer to a plate and reserve.
Heat remaining oil in the Dutch oven and add porcini mushrooms, leeks, carrots, sliced mushrooms, and garlic. Cook, stirring occasionally, for 7-8 min or until softened. Stir in reserved beef and the broth, scraping up any browned bits from bottom of pan. Bring to a boil and reduce heat to med-low. Cover and simmer for 20 min.
Stir in the barley, return to a simmer, and cook for 20-25 min, or until barley is cooked and beef is tender,
Stir in the salt. Divide the soup among 4 bowls. Top with 1 tsp cheese and serve.
per serving-262 calories
24 g protein
28 g carbs
5 g fiber
7.8 g fat (2g saturated)
596 mg sodium
RS:4 g