Recipe:

Barley Soup with Beef and Mushrooms

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Serves 4 to 6

Use small button or cremini mushrooms in this hearty fall and winter soup. Adding rutabagas instead of carrots will result in an even richer, more earthy flavor.

Ingredients

1 pound beef brisket, London broil, stew meat, or chuck roast, cut into small cubes
1 tablespoon canola oil
1 medium onion, diced
1/2 pound small mushrooms, left whole (optional)
6 cups water or beef broth
1/2 cup uncooked pearled barley
1 bay leaf
1/4 teaspoon salt
3 large carrots or 1 large rutabaga, cut into large chunks
3 ribs celery
Chopped parsley

Method

Trim fat from meat. Heat oil in a large pot and brown meat on all sides. Pour off excess fat. Add onions and mushrooms and sauté until onions are golden. Add water or broth, barley, bay leaf and salt. Bring to a boil and simmer 1 1/2 hours. Add carrots and celery and simmer 30 minutes longer or until vegetables and meat are tender, adding more water if necessary. Sprinkle with chopped parsley and serve.

Nutrition

Per serving (about 17oz/486g-wt.): 290 calories (90 from fat), 11g total fat, 2.5g saturated fat, 55mg cholesterol, 1310mg sodium, 24g total carbohydrate (5g dietary fiber, 5g sugar), 25g protein

Tags: One Pot Meals, Family Friendly, Dairy Free

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