FRENCH ONION WITH BEEF AND BARLEY SOUP

1 Cup Boiling Water 1/2 Ounce Dried Shiitake Mushrooms 1 Tablespoon Dark Sesame Oil, divided 2 Onions, cut into 8 wedges 1/2 Cup Green Onions, chopped 2 Teaspoon Ginger 4 Garlic Cloves, crushed 3 Cups Button Mushrooms, sliced 1 Teaspoon Brown Sugar 1 (12 OZ) Lean Boneless Sirloin Steak, cut into strips

4 Cups Water 2/3 Cups Pearl Barley, uncooked 1/4 Cup Dry Sherry 3 Tablespoons Low Sodium Soy Sauce 1 (10 1/2 OZ) Can Beef Consommé 12 (1/4" Thick) Slices Baguette French Bread 3/4 Cup Gruyere Cheese, shredded Can Use Swiss Cheese if desired.

Combine boiling water and shiitakes in a bowl. Cover and let stand for 30 minutes. Drain over a bowl and reserve the liquid. Slice and discard the stems. In a large pan add 2 teaspoons sesame oil, the onions, green onions, garlic and sauté 10 minutes. Add the next 10 ingredients, including the reserved shiitake liquid. Cover and simmer for 50 minutes or until the barley is tender. Add the remaining 1 teaspoon sesame oil and stir. Preheat the broiler. Ladle 1 1/2 cups soup into 6 oven proof bowls. Top each bowl with 2 slices of the bread and 2 tablespoons cheese. Broil 3 inches from heat for 1 minute or until cheese is melted. Serve.

SERVINGS 6; CALORIES 351; FAT 10.7 g; PROTEIN 24.6 g; CARBS 40 g; FIBER 6.2 g; CHOL 50 mg; IRON 3.7 mg; SODIUM 676 mg; CALC 196 mg SERVING SIZE= 1 1/2 Cup

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Updated 12/7/99