Preparation time:

15 minutes

Total time:

45 minutes

Makes:

10 Cups

Photo by Roberto Caruso

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, monced
• 227 g pkg cremini mushrooms, quartered
• 796 mL can diced tomatoes, drained
• 1/2 cup pearl parley
• 2 bay leaves
• 2 tsp dried oregano leaves
• 900 mL carton no-salt beef broth
• 300 g beef tenderloin grilling steak, cut into small cubes
• 1/2 tsp salt

Instructions

• Heat a large pot over medium-high. Add oil, then onion and garlic. Cook until onion starts to soften, about 2 min.
• Add mushrooms, tomatoes, barley, bay leaves and oregano. Cook until mushrooms are soft, about 3 min. Add broth, beef and salt. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, until barley is tender, 25 to 35 min. Remove and discard bay leaves before serving.

Wine Pairings

Named after the town of Avola in Sicily, the nero d’Avola grape is often compared to syrah or shiraz. This example bursts with deep, dark cherries, bright plums and wonderfully ripe tannins that work well with wintry soups. Our pick: Cusumano Nero d’Avola, Italy, $18.

Nutrition (per Serving)

calories

286

protein

22 g

carbohydrates

34 g

fat

8 g

fibre

5 g

sodium

640 mg