**Beef Mushroom Barley Soup**
(from: Penzey's Spices)

**Ingredients**
  * 1-1 1/2 lb beef chuck, cut into 1 inch cubes
  * 2 tablespoons olive oil
  * 3 medium onions, chopped
  * 16 oz fresh mushrooms, sliced
  * 3 carrots, sliced
  * 1/2 cup pearl barley
  * 6 to 7 cups beef broth 
  * 1 cup dry red wine or no salt added tomato juice
  * (1 teaspoon salt to taste)
  * 1/2 teaspoon freshly ground pepper
  * 1 cup green peas or 1 can peas
  * 2 teaspoon lemon juice
  * Penzey's beef roast seasoning, 2-3 teaspoons

**Preparation**
  - Heat the olive oil in a stock pot over medium-high heat. Pat the beef cubes dry with paper towels, and add to the oil, saute till brown on all sides. tRansfer to paper towels to drain.
  - Add the onions and mushrooms to the pan drippings and saute till the onions are golden.
  - Return the beef to the pot, and add carrots, barley, broth, wine, pepper and beef roast seasoning, and bring to a boil.
  - Turn down to simmer and cook, partially covered, till beef and barley are tender, about 45 minutes. 
  - Stir in the peas and cook uncovered a few minutes, till tender.
  - Remove from heat; stir in lemon juice.

Per serving, 2 cups; 320 calories; fat calories 70; total fat 8gm; cholesterol 35 mg; 1030 mg sodium; 28 gm carbs; 6 gm dietary fiber.