Roasted Beef, Mushroom, and Barley Soup
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Roasted Beef, Mushroom, and Barley Soup
Everyday Food editor Sarah Carey shows you a way to make a lighter version of beef stew that saves both time and effort.
- Prep Time 10 minutes
- Total Time 50 minutes
- Yield Serves 4
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
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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.
Cook's Note
Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnish just before serving.
This soup is delicious. I've made it a number of times and it's so easy. I agree with one of the other reviewers, so few ingredients for so much flavor! Give it a try.
Fabulous and easy! My family loved it, including my eight year old and my not-too-big-on-meat sixteen year old. I added half a bay leaf and 1/2 tsp. of dried thyme while simmering.
This is now a family favorite!
This has an amazing amount of flavor for so few ingredients. We used pearled barley and loved it! It will be a great base for lots of variations, and is one of our new favourites, though in the future I'll be cutting the ingredients into smaller pieces to make it easier to eat.
My husband doesn't like barley so I exchanged it with a package of Long grain rice & wild rice minus the seasoning mix and used beef tenderloin . it is fabulous.
Good flavor, but the meat turns out like shoe leather.
Pretty great! I couldn't find quick cooking barley so I used regular, cooking it seperately and added more than the receipe asked for...it was great! And so easy to prepare.
My family loved this soup! I doubled it for the four of us and the kids had enough for a bowl each for lunch today.
This is delish but has anyone else had the problem of the meat getting a little dry?
With just 2 people, I had leftovers that I modified by adding corn one time and lentils another day: it is the most requested soup by my husband and so rich in flavor and easy to prepare. I am going to make it today and add some leftover roasted potatos from our Roast Chicken and vegetable Sunday dinner. YUM!
Great soup recipe........my 15 month old grand daughter loved it.......couldn't get enough of it.
I substituted datalini pasta for the barley. Will make it over and over..it was sooo easy!!!
Where's the recipe for the salad that's supposed to accompany this soup?
Fabulous! Doubled the recipe for our family Pie Making Day (for our lunch break) and it was a huge hit! Everyone wanted the recipe. So quick and easy. Perfect for any occasion. We will be making this again!