I made a similar version of this recipe tonight. Second time I made it. My DH & I really, really like it! I didn't use the shallots or garlic, therefore nothing to saute so no oil used. Didn't use the wine or sherry so saved calories there. I used more onion and broth & barley. My shiitake mushrooms were fresh. Forgot the ginger & brown sugar, couldn't say I missed it. Didn't serve w/bread or cheese so again saved some calories. (Hmmm I think maybe I just took some suggestions from this recipe & ended up with my own. Anyway, the onion, mushroom, beef & barley made a wonderful combination.)
French Onion Soup With Beef and Barley
This is a SparkPeople.com Recipe
INGREDIENTS FOR 6 SERVINGS:
1 cup boiling water
1/2 ounce dried shiitake mushrooms
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
1 (12-ounce) lean boneless sirloin steak, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low-sodium soy sauce
1 (10-1/2-ounce) can beef consomme
12 (1/4-inch-thick) slices diagonally cut French bread baguette
3/4 cup (3 ounces) shredded Gruyere or Swiss cheese
Chock-full of fiber-rich barley, this French onion soup is a tasty
variation on the classic. You can omit the sherry or replace it with
white wine if you wish.
1. Combine boiling water and shiitakes in a bowl; cover and let stand
30 minutes. Drain the shiitakes in a colander over a bowl, reserving
liquid. Slice shiitakes, discarding stems.
2. Heat 2 teaspoons oil in a large Dutch oven over medium-high heat.
Add onion, shallots, ginger, and garlic; saute 10 minutes or until
lightly browned. Add the shiitakes, button mushrooms, sugar, and
beef. Saute 10 minutes, scraping pan to loosen browned bits. Add
reserved mushroom liquid, 4 cups water, and the next 4 ingredients
(water through consomme); bring to a boil. Cover, reduce heat, and
simmer 50 minutes or until barley is tender. Stir in 1 teaspoon
3. Preheat broiler.
4. Ladle 1-1/2 cups soup into each of 6 ovenproof soup bowls; top
each serving with 2 bread slices and 2 tablespoons cheese. Broil 3
inches from heat 1 minute or until cheese melts. Serve immediately.
Yield: 6 servings.
Learn the basics of making great soup at Cooking Light.
Recipe Copyright ? Cooking Light Magazine
Amount Per Serving
Total Fat: 13.9 g
Cholesterol: 65.9 mg
Sodium: 1,094.6 mg
Total Carbs: 53.3 g
Dietary Fiber: 5.0 g
Protein: 31.9 g
I need to refigure nutrition since I left so much out & changed quantities. My batch would make at least 12 servings. (Something to put in new freezer!)
My grace is sufficient for you, for my power is made perfect in weakness. . . . For when I am weak, then I am made strong. 2 Cor. 12:9 & 10
GW 299 7/4/10
| Pounds lost: 47.2