Beef and Mushroom-Barley Soup

By nurseliz

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

Details

Servings 4

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