Hearty Mushroom-Beef-Barley Soup

• 8 slices bacon, cut into 1-inch pieces
• 1 lb. (450 g) mixed mushrooms (button, cremini, shiitake), sliced
• 1/4 cup Kraft Zesty Italian Dressing
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce
• 1/2 lb. (225 g) boneless beef chuck steak, cut into 1/2-inch pieces
• 1 large onion, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 4 cups water
• 3 cans (10 fl oz/284 mL each) 25%-less-sodium beef broth
• 3/4 cup barley, uncooked

1. Cook and stir bacon in Dutch oven or stockpot on medium heat until crisp.
2. Remove bacon from pan with slotted spoon; drain on paper towels.
3. Discard all but 2 Tbsp.
4. drippings from pan.
5. Add mushrooms to drippings in pan; cook on medium-high heat 5 min.
6. or until mushrooms start to release their liquid.
7. Simmer on low heat 15 min.
8. or until mushrooms are golden brown and all liquid is cooked off.
9. Add dressing, barbecue sauce, beef, onions and carrots; cook and stir 5 min.
10. or until onions are crisp-tender, adding garlic for the last minute.
11. Stir in water, broth, barley and bacon.
12. Bring to boil; cover.
13. Simmer on low heat 50 min.
14. or until barley is tender.

bacon, mixed mushrooms, italian dressing, bullseye, boneless beef chuck steak, onion, carrots, garlic, water, beef broth, barley

Taken from www.kraftrecipes.com/recipes/hearty-mushroom-beef-barley-soup-185138.aspx (may not work)