Beef, Barley and Mushroom Soup



12 ounce(s) lean beef chuck for stew
4 cup(s) reduced-sodium chicken broth
2 cup(s) water
1 can(s) (14.5 oz) diced tomatoes with garlic and onion
12 ounce(s) shiitake mushrooms, sliced
1 large white turnip, peeled and diced
2 large carrots, diced
1 cup(s) barley (not quick- cooking)
2 large (1/2 cup) shallots, chopped
1/2 teaspoon(s) each pepper and dried thyme
1/4 cup(s) snipped fresh dill

1. Mix all ingredients except dill in a 4-qt or larger slow-cooker. Cover and cook on low 7 to 9 hours until beef and vegetables are tender.
2. Stir dill into soup and ladle into bowls.

Yields: 6 servings