MUSHROOM, BARLEY AND BEEF SOUP

MUSHROOM, BARLEY AND BEEF SOUP image

Number Of Ingredients 18

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1/2 cup dried porcini mushrooms (about 1/4 ounce)
1 cup boiling water
Cooking spray
3 1/2 cups sliced cremini mushrooms (about 8 ounces)
1 1/2 cups chopped onion (about 1 medium)
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery
1/2 cup finely chopped parsnip (about 1 small)
2 garlic cloves, minced
1 tablespoon olive oil
12 ounces lean beef stew meat, cut into bite-sized pieces
6 cups less-sodium beef broth, divided
2 cups water
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 thyme sprigs
1 cup uncooked barley
2 tablespoons chopped fresh parsley

Steps:

Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip, and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl. Heat oil in pan 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, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper, and thyme. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender. Discard thyme sprigs. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle with parsley. Yield: 6 servings (serving size: about 1 1/2 cups soup and 1 teaspoon parsley) NUTRITION PER SERVING CALORIES 318(27% from fat); FAT 9.6g (sat 2.9g,mono 4.6g,poly 0.9g); PROTEIN 25.7g; CHOLESTEROL 58mg; CALCIUM 47mg; SODIUM 700mg; FIBER 7.4g; IRON 3.8mg; CARBOHYDRATE 32.5g