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Roasted Beef, Mushroom, and Barley Soup


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


  • 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)


  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.

Reviews Add a comment

  • bogatchichoco
    1 DEC, 2016
    great recipie
  • CapeMayCook
    30 JAN, 2015
    I love this but would change two things. First, use beef broth. Why would you want beef soup to taste like chicken? Second, only roast the meat and mushrooms for 20 minutes. Any longer will just dry it out. Also, make sure to pour all the roasting pan juices into the pot and then deglaze the pan with some hot broth and pour that in the pot as well. I also agree with others that more olive oil is needed.
  • Christina S
    18 JUN, 2014
    I agree that this soup/stew had a hearty flavor with surprisingly few ingredients, it was incredibly easy to make and was just so delicious. It created a truly satisfying meal that it will be added to our regular list I'm very happy to say. I loved it and I'm already dreaming of eating the left overs. For the readers who commented it was dry, I used liberal amounts of olive oil and had no problem. One just has to use more, the recipe is too stingy with it. Man, I loved this soup.
  • Jane Pilcher
    5 MAR, 2013
    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.
  • MMELittle
    5 MAR, 2013
    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!
  • TheCityChic
    11 OCT, 2012
    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.
  • pattijob
    28 SEP, 2012
    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.
  • Joit
    22 NOV, 2011
    Good flavor, but the meat turns out like shoe leather.
  • Aaron3880
    15 OCT, 2011
    Pretty great! I couldn't find quick cooking barley so I used regular, cooking it seperately and added more than the receipe asked was great! And so easy to prepare.
  • SandyFeet
    2 FEB, 2011
    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.