Beef, Shiitake and Barley Soup

By Ellan

Ingredients

• 3 teas. oil, divided
• 12 oz. lean beef chuck for stew, cut into bite-size pieces
• 1 large onion, chopped
• 2 large carrots, diced
• 12 oz. shiitake mushrooms, stems discarded and caps sliced
• 2 teas. minced garlic
• 4 cups chicken broth
• 2 cups of water
• 1/2 cup barley (not quick cook)
• 3/4 teas. kosher salt or to taste
• 1/4 teas. pepper

Preparation

Step 1

Heat 1 teas. oil in a 5-quart pot over med-high heat. Add beef; cook 4 to 5 minutes or until browned. With slotted spoon, transfer beef to plate.

Add remaining 2 teas. oil to pot. Saute onion and carrots 3 minutes.
Add mushrooms and garlic; saute 3 minutes more.

Return beef to pot. Add broth, water, barley, salt and pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes minutes or until meat and barley are tender. Season with salt to taste.

206 cal. ; 8g. fat (2 g. sat fat)