How to Make Beef and Barley French Onion Soup

This is a hearty full flavored soup that everyone seems to enjoy. If desired, you don't even have to top with French bread and cheese, the soup is fabulous either way. Serves 8-10 (depending on how big your bowls are!)

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 onions, cut into half, thinly sliced (about 4 cups)
• 1/4 pound shiitake mushrooms
• 1/2 pound sliced mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon organic light brown sugar
• 2 pounds boneless sirloin steak, trimmed of fat and cut into chunks (optional)
• 4 cups canned organic beef broth
• 2 (10 1/2-ounce) cans beef consomme
• 2 cups distilled water
• 3/4 cup medium barley
• 10 thinly slices pieces French Bread, toasted
• 1 1/2 cups shredded reduced fat Swiss cheese (or use slices)

1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.

2. Add shiitake mushrooms, sliced mushrooms, garlic, brown sugar and meat, stirring for 10 to 12 minutes or until the mushrooms tender and meat browned.

3. Add the beef broth, consomme', water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour on slow simmer or until barley and meat are tender.

4. To serve, ladle hot soup in mug or cup, top with French bread slice and cheese.

Tips & Warnings

• You can saute the onions in the coconut oil with the butter or wait and add it toward the end to the broth.
• My husband likes it best with the crispy French bread and the sliced swiss cheese melted on the top of the hot soup.
• You don't even have to reheat it in the microwave or oven to melt the cheese if you ladle out the soup pot right away after cooking it and pop the cheese with the bread on top.

[amylaine]

on 9/17/2008 sounds yummy