Hearty Mushroom-Beef-Barley Soup

• 8 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1 lb. mixed mushrooms (button, cremini, shiitake), sliced
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. A.1. Original Sauce
• 1/2 lb. boneless beef chuck steak, cut into 1/2-inch pieces
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 carrots, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 4 cloves garlic, minced
• 1 qt. (4 cups) water
• 2 cans (14.5 oz. each) fat-free reduced-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, A.1., 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, original sauce, boneless beef chuck steak, onion, carrots, garlic, water, beef broth, barley

Taken from www.kraftrecipes.com/recipes/hearty-mushroom-beef-barley-soup-185136.aspx (may not work)