Mushroom, Beef & Barley Soup
Baby portobello mushrooms, also known as cremini mushrooms, lend a rich flavor to this hearty soup.
- 1 1/4 pounds boneless beef top sirloin steak
- 2 teaspoons vegetable oil, divided
- 2 cups sliced baby portobello mushrooms
- 1/2 cup chopped onion
- 3/4 cup sliced carrots
- 3 tablespoons snipped parsley
- 1 garlic clove, pressed
- 1 teaspoon dried thyme
- 1 carton (32 ounces) beef broth
- 1 cup water, divided
- 2 tablespoons steak sauce
- 1/4 teaspoon each salt and ground black pepper
- 1/2 cup uncooked quick-cooking barley
- 1 tablespoon cornstarch
Using Chef's Knife, trim any visible fat from beef; cut into 1/2-inch cubes. Heat 1 teaspoon of the oil in (4-qt.) Casserole over medium-high heat 1-3 minutes or until shimmering. Brown beef in two batches, 3-4 minutes each or until outside surfaces are no longer pink. Remove from casserole; set aside.
Heat remaining 1 teaspoon oil in same casserole. Add mushrooms, onion, garlic pressed with Garlic Press and thyme; cook 3-4 minutes or until vegetables are crisp-tender. Stir in broth, 3/4 cup of the water, carrots, steak sauce, salt and black pepper. Bring to a boil; stir in barley. Cover; reduce heat and simmer 10 minutes.
Meanwhile, combine remaining 1/4 cup cold water and cornstarch. Return beef and cornstarch mixture to casserole. Bring to a boil; cook 1 minute. Remove from heat; stir parsley into soup.
- about 7 cups
4 servings of 1 3/4 cups
Nutrients per serving:
Calories 370, Total Fat 13 g, Saturated Fat 4.5 g, Cholesterol 90 mg, Carbohydrates 24 g, Protein 37 g, Sodium 1220 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 4 1/2 low-fat meat (1 carb)