Many of you know that over the past 6 months I spent alot of time in Doctor’s waiting rooms with my husband. Some of the recipes I have been using lately have come from magazines I found there. Like this one. It is a good hearty and warming soup that will be welcome on your table when the cool weather hits. And bonus, you can do this is a slow cooker.
- 12 oz Beef, lean for stew
- 4 cups Chicken Broth, homemade or low sodium
- 2 cups Water
- 1 can (15 oz) Tomatoes, diced with garlic and onion
- 12 oz Shitake Mushrooms, sliced (can use baby Portobello or White Button)
- 1 Turnip, peeled and diced
- 2 Carrots, large, peeled and diced
- 1 cup Barley (not the quick cook kind)
- 2 Shallots, chopped (can use 1/2 of a small Onion)
- Sea Salt and Pepper to taste
- 1 teaspoon dried Thyme
- 1/4 cup fresh Dill, chopped fine or 1 tablespoon dried
Mix all ingredients, except fresh dill, in a 4 quart slow-cooker. Cover and cook 7 to 9 hours on low until the beef is tender. If using dried dill put in during last 30 minutes of cook time. If using fresh dill, serve into the soup as you are serving. Goes great with crusty buttered bread.