Barley beef meal soup

This is hardly a soup, so many good things in it, and so fulfilling. You could replace the beer with more broth, and skip the butter if you want a less fat and lower carbs soup. But with the small quantity I eat , I prefer to keep it like this!

2 tbsp semi-salted butter
350g sliced mushrooms
1 1/2 tbsp olive oil
1 lb (500g) of beef ( the thin slices for fondue chinoise)
1,75 l ( 7 cups)  of beef broth
625 ml ( 2 1/2 cups )  of blond beer
1/2 cup pearled barley
3/4 tsp thyme
2 cups butternut squash diced
1 1/2 cup of broccoli , in small pieces
1 cup of green onions, sliced
3/4 tsp of ground coriander seeds ( optionnal)
salt, pepper to taste
1 tbsp fresh coriander , minced ( optionnal )

In a big casserole, preheated to med-high, brown the mushrooms in the butter. Put aside in a plate. Add oil and beef to casserole, cook, stirring often. Put aside in a plate. In the casserole, add beef broth, beer, barley and thyme. Bring to a boil, then lower the heat, cover and let cook for 40 min or until the barley is tender. Add squash and let cook at low heat for 10 min. Add the beef, mushrooms, broccoli, green onions and coriander.
Cook at low heat for 10 min, or til the broccoli is just tender.
Add salt and pepper and fresh coriander.

Yield 6 " normal" serving...

By serving

cal 309
fat 9,4
sat fat 3,5
chol 57
sodium 696
carbs 28
fiber 4
sugar 4
proteins 24