Beef, Barley & Mushroom Soup
Ingredients
- 12 oz lean beef chuck for stew
- 4 C. reduced-sodium chicken broth
- 2 C. water
- 1 can (14.5 oz) diced tomatoes with roasted garlic & onion
- 12 oz shiitake mushrooms, stems removed; caps cleaned & sliced
- 1 large white turnip (about 7 oz) peeled and diced (1 ½ C.)
- 2 large carrots, quartered lengthwise and diced
- 1 C. barley (NOT quick cooking kind)
- 2 large shallots, chopped (½ C.)
- ½ tsp. each pepper and dried thyme
- ½ C. snipped fresh dill
- Sour Cream (optional)
Directions
Mix all ingredients except dill in a 4 qt. or larger slow-cooker. Cover and cook on low 7 to 9 hours or until beef and vegetables are tender. Stir in dill, ladle into soup bowls and top with dollops of sour cream, if desired.
