When my younger son was in grade school he started ordering French onion soup in restaurants like Panera Bread.  He’s always been a fairly adventurous eater, but that one surprised even me.  I decided that if he was going to eat it, I’d learn to make it….but, I must make a confession, I’m not a fan of plain French Onion soup. It tastes so much like onion (go figure).  So, I experimented with several components of soup that I do like and came up with this recipe.  It has turned into a meal that we can all agree is the perfectly indulgent meal. ~Tracy

• 3.5 oz. Shiitake mushrooms (usually one small container), chopped
• 8 oz. baby Portabella mushrooms (chopped)
• 1 ½ to 2 medium yellow onions, halved and sliced
• 2 t. freshly grated ginger
• 4 cloves minced garlic
• 1 tsp. salt
• 1 ½ tsp. black pepper
• 1 ½ c. shredded beef, such as a rump roast cooked in this method
• 2 c. fat free beef broth
• 1 10 ½ can beef consume (such as Campbell’s)
• 3 T. low sodium soy sauce
• 1 ½ – 2 c. water (adjust as needed if stew is too thick when barley cooks)
• 1 c. uncooked barley

Instructions: 

1. Place chopped mushrooms into a bowl.
2. Cover with boiling water and let stand approximately 30 minutes.
3. Spray the bottom of a large stock pot with cooking spray.
4. Saute onions, garlic, and ginger in sprayed approximately 10 minutes or until softened and just beginning to brown.
5. Add mushrooms, beef, and a tablespoon or so of the mushroom liquid to aide in the saute process.
6. Continue to saute for another 5 minutes.
7. Add soy, consume, broth, water, and barley.
8. Simmer 30 minutes until barley is tender.
9. Transfer servings of stew to oven-safe bowls.
10. Top with your favorite cheese such as grated parmesan, or swiss.
11. Place bowls under the broiler for only a couple of minutes until cheese melts and begins to lightly brown.
12. Carefully remove bowls from oven and serve with your favorite bread.