Beef, Mushroom and Barley Soup
- Yield: 4 servings
You can use quick-cooking barley here to save time, but we like the chewiness of whole barley. You can find it next to the rice in supermarkets. Toss in some greens at the end for a splash of color.
- 1/2pound sirloin steak, cut into 1 1/2-inch pieces
- 2tablespoons extra-virgin olive oil
- 1cup diced onion
- 1cup diced carrots
- 1-- (12-ounce) package mushrooms, coarsely chopped
- 1/2cup uncooked barley
- 1-- (10 1/2-ounce) can fat-free, lower-sodium beef broth
- 5cups water
- 1teaspoon coarse salt
- 1/4teaspoon freshly ground black pepper
- 2cups chopped Swiss chard (optional)
- Heat oil in a large pot over medium heat. Add beef and sauté until brown. Add onion and carrots; cook, mixing occasionally, until onion is softened, about 7 minutes. Add mushrooms; cook, mixing occasionally, until liquid evaporates and mushrooms are tender, about 8 minutes.
- Add barley, broth, water, salt and pepper; stir to combine. Cover and bring to a simmer; reduce heat and simmer 40 minutes or until barley is tender. Stir in Swiss chard, if using, and cook 5 minutes. Makes about 6 cups.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Calories 296
- Fat 12g
- Saturated Fat 3g
- Cholesterol 32mg
- Sodium 933mg
- Carbohydrate 28g
- Fiber 7g
- Sugars 6g
- Protein 21g