sent in by: Ed Ellis

Ingredients

1	onion, chopped
1	pound ground sirloin, 93% lean
1	medium stalk celery, diced
4	carrots, chopped in food processor
4	beef boullion cubes
2	large packages of fresh sliced mushrooms
2	6 oz. cans Del Monte Mexican Tomatoes
2	cans fat free chicken broth
2	tbs. olive oil
1/4	cup soy sauce
1	11 oz package Quaker Quick Barley
1	tsp. garlic powder
1	tbs. Louisiana Cajun Spice (use 2 tsp red pepper as a substitute
2	tsp. light salt (or regular salt)
1	tsp. dill weed
3	cups wate

Sauté ground beef in a frying pan using a table spoon of olive oil. When brown drain all fat away and toss.

In a large pot, combine onion, celery, spices, and mushrooms with oil and sauté for 5 minutes at high heat stirring constantly. Add water and bring to a boil then add bullion cubs, barley, soy sauce, seasonings, beef, chopped carrots, and water. Reduce heat to a slow boil and simmer for 2 hours.

Makes about 6 quarts.

Freezes well and is so nice to take out for a quick lunch.

This soup is surprisingly rich, even without much oil.

All who try it love it!