Hearty Beef Barley Soup

• 1 tsp. oil
• 1 pound extra-lean ground beef or turkey
• 1 large onion, chopped
• 1 pkg. already sliced mushrooms, coarsely chopped
• 1 14.5 oz. can beef broth
• 1 14.5 oz. can fat-free chicken broth
• 1 3/4 cup water
• 1 cup quick-cooking barley
• 1 tsp. minced garlic
• 2 tsp. worcestershire sauce
• 1/4 tsp. dried thyme
• 1 envelope (1.4 oz.) au jus mix
• 1 cup shredded carrots, chopped
• salt and pepper to taste

1. Heat oil on medium heat in a 4 1/2 quart stockpot.
2. Add onions and ground beef or turkey; and cook until meat is browned.
3. Drain off fat.
4. Add broths, water, barley and mushrooms.
5. Cover pot and bring to a boil.
6. When boiling, add garlic, worcestershire sauce, thyme and the au jus mix.
7. Stir until the au jus mix dissolves. Boil keeping pot covered. Add carrots and re-cover the pot. Continue to boil 5 more minutes or until barley is tender.
8. Season with salt and pepper to taste.
9. Yield:
10. 6 servings.

oil, extralean ground beef, onion, mushrooms, beef broth, chicken broth, water, barley, garlic, worcestershire sauce, thyme, carrots, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97863 (may not work)