Beef, Barley and Mushroom Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
High in fiber and low in fat, this rustic soup combines beef chuck, barley and canned tomatoes with lots of fresh fixings, including white turnip, shiitake mushrooms, carrots, shallots and dill.
Ingredients
12 oz. lean beef chuck for stew
4 c. reduced-sodium chicken broth
2 c. water
1 can diced tomatoes with garlic and onion
12 oz. shiitake mushrooms
1 large white turnip
2 large carrots
1 c. barley (not quick- cooking)
2 large shallots
1/2 tsp. each pepper and dried thyme
1/4 c. snipped fresh dill
Instructions
Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours until beef and vegetables are tender.
Stir dill into soup and ladle into bowls.
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