Title: Mushroom Barley Soup > Toh O/n 96
Categories: Soup Diabetic Mushroom
Yield: 11 Servings

1 1/2	lb	Beef, boneless chuck; cut into 3/4" cubes
1	tb	Oil
2	c	Onion; finely chopped
1	c	Carrots; diced
1/2	c	Celery; sliced
1	lb	Mushrooms, fresh; sliced
2	cl	Garlic; minced
1/2	ts	Thyme, dried
14 1/2	oz	Broth, beef; 1 can
14 1/2	oz	Broth, chicken; 1 can
2	c	;water
1/2	c	Barley, medium pearl
1	ts	;salt

In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt and pepper.

Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until barley and meat are tender. Add parsley.

Diabetic exchanges: One 1 cup serving (prepared with low-sodium broths and without salt) equals 2 meat, 1 vegetable, 1/2 starch

220 calories

From: Margaret Young Date: 29 Nov 96 National Cooking Echo Ä

previous

next