Fall Soups: Beef, Shiitake and Barley Soup (Vegetarians Shiitake and Barley Soup).

When I was getting my hair done on Saturday, I ran across this recipe for Beef, Shiitake and Barley Soup in "Modern Woman" magazine.  I also started looking into the health benefits of whole wheat barley, and this is one website that I found: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=127#healthbenefits

Step 1:  Coarsely chop one medium yellow onion, add to a large pot over medium heat and simmer in 1 tablespoon of vegetable oil until onions shimmer.

Step 2: Mince three garlic cloves and add to pot with onions.

Step 3: Add 12 ounces of  beef  "stew" meat  (seasoned to taste) to the pot and remove when brown (*for vegetarian disregard this step).

Step 4:  Add two thinly sliced carrots and saute for two minutes.

Step 5: Add 12 ounces of shiitake mushrooms and saute for 30 more seconds (*vegetarians also add 2 cups of portobello mushrooms).

Step 6:  Add 4 cups chicken broth (if vegetarian add 4 cups vegetable broth) and 2 cups of water, and add the beef back into the pot.

Step 7: Add 1 cup of whole wheat barley (not instant), and simmer until meat is fork tender and barley is cooked through about 1 to 1 1/2 hours.

Step 8:  Serve  (serves 6) and season with salt and pepper to taste.