Mushroom, Beef and Barley soup Recipe

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Ingredients

	1 1/4 Lbs boneless beef top sirloin steak
	2 tsp EVOO
	2 c sliced baby portobellas
	1/2 c chopped onions
	3/4 c sliced carrots
	3 Tbsp snipped parsley
	1 clove garlic, pressed
	1 tsp dried thyme
	32 oz beef broth

	1 c. water, divided
	2 Tbsp steak sauce
	1/4 tsp each; salt and pepper
	1/2 c uncooked quick cooking barley
	1 Tbsp cornstarch


Instructions


Trim any visible fat from beef; cut into 1/2 inch cubes. Heat 1 tsp oil in soup pot over medium-high heat until hot. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from pot.


Heat remaining tsp oil in same pot. Add mushrooms, onions, garlic and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, 3/4 c water, carrots, steak sauce, salt and pepper. Bring to boil; stir in barley. Cover, reduce heat, simmer 10 minutes.


In small bowl, combine 1/4 c water and cornstarch. Return beef and cornstarch mixture to pot. Bring to boil; cook 1 minute. Remove from heat; stir parsley into soup.




Serving Suggestions

4 servings (1 3/4 cups each) ; 370 calories; 13 g fat; 37 g protein

Originally Submitted 12/29/2012

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