from: Volumetrics
Ingredients
8 oz diced boneless beef sirloin
3.5 C low-fat or fat-free beef broth
1 C water
1/2 C pearl barley
1 t dried thyme
2 t + 1 T olive oil
3/4 C finely diced carrot
1/2 C finely diced celery
1 (8 oz) package pre sliced mushrooms
3 medium cloves garlic, minced
Directions
Sauté beef in 1 T olive oil in a non-stick skillet over med-high heat until the beef is browned, about 5-6 min. Remove the beef and its juices from the pan.
Combine the broth, water, barley, thyme, beef and juices, in a heavy sauce pan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
Meanwhile, heat the remaining 2 t olive oil in a nonstick skillet over medium heat. Add the carrot and celery and sauté 5 minutes. Add mushrooms and garlic, and sauté 10 minutes. Stir into the soup mixture. Return the soup to a boil, cover, reduce heat, and simmer 15 minutes. Remove the saucepan from the heat.
Nutritional Info (2 1/3 cup(
320 calories