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Barley Beef and Mushroom Soup (Stage 7)

This hearty dish is perfect on a cold night

INGREDIENTS:
  • - Cooking Spray
  • - 5 cups sliced mushrooms
  • - 1 medium onion, chopped
  • - 1 medium carrot, finely chopped
  • - ½ cup celery, finely chopped
  • - 1 small parsnip, finely chopped
  • - 2 garlic cloves, minced
  • - 1 Tbsp olive oil
  • - 12 oz lean beef stew, cut into bite size pieces
  • - 6 cups low sodium beef broth, divided
  • - 2 cups water
  • - ¼ tsp salt
  • - ¼ tsp ground black pepper or to taste
  • - ¼ tsp dried thyme or 2 fresh thyme sprigs
  • - 1 cup uncooked barley

1) Heat large pot over medium-high heat.  Coat with cooking spray.  Add mushrooms and onion; sauté 10 minutes or until lightly browned.  Spoon onion mixture into a medium bowl.  Recoat pot with cooking spray.  Add carrots, celery, parsnip and minced garlic; sauté 4 minutes or until lightly browned.  Add carrot mixture to onion mixture in a bowl.


2) Heat oil in pot over medium-high heat.  Add beef; cook 3 minutes, browning on all sides.  Add 1 cup broth to pan, scraping pan to loosen browned bits.  Add remaining 5 cups broth, onion mixture, 2 cups water, salt, pepper and thyme.  Bring to a boil; cover and reduce heat to medium-low, and simmer 1 hour or until beef is tender. 


3) Discard thyme sprigs (if used). Stir in barley; cover and cook 30 minutes or until barley is al dente.  Cook an additional 15 minutes uncovered.

Prep Time 00:15; Cook Time 2:00; Total Time 02:15; Calories 318; Carbohydrates 33g; Fat 10g; Protein 26g; Serving Size 1.5 cups; Recipe Yield 6

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