12 oz. lean beef chuck for stew
4 cups chicken broth
2 cups water
1 can (14.5 oz.) diced tomatoes with garlic and onion
12 oz. shiitake mushrooms sliced
1 large white turnip, peeped and diced
2 large carrots, diced
1 cup barley (not quick cooking)
2 large shallots, chopped
1/2 tsp. each pepper and thyme
1/4 cup snipped fresh dill
Mix all ingredients except dill in a 4 qt. or larger crock pot. Cover and cook on low 7 to 9 hours until beef and vegetables are tender.
Stir dill into soup and ladle into bowls.
Makes 6 servings