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Roasted Beef, Mushroom, and Barley Soup

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Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2010

Ingredients

  • 1 pound sirloin steak, cut into 1/2-inch pieces
  • 1 pound cremini or button mushrooms, stems trimmed and caps halved
  • 2 shallots, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth or water
  • 1/2 cup quick-cooking barley
  • Chopped fresh parsley (optional)

Directions

  1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.

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