Beef, Barley & Mushroom Soup

Ingredients

• 12 oz lean beef chuck for stew
• 4 cups reduced-sodium chicken broth
• 2 cups water
• 1 can (14.5 oz) diced tomatoes with roasted garlic and onion
• 12 oz shiitake mushrooms, stems removed; caps cleaned and sliced
• 1 large white turnip (about 7 oz), peeled and diced (1 1/2 cups)
• 2 large carrots, quartered lengthwise and diced
• 1 cup barley (not quick cooking)
• 2 large shallots, chopped (1/2 cup)
• 1/2 tsp each pepper and dried thyme
• 1/2 cup snipped fresh dill