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Roasted Beef, Mushroom, and Barley Soup

Name: Roasted Beef, Mushroom, and Barley Soup
Prep time: 10 min
Total time: 50 min
Yield: 4 servings
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)

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

Source: Everyday Food, October 2010

50 mins 10 mins 4

Total Time Prep Servings

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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Reviews

147

How would you rate this recipe?

147

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.
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- dulceagardi28
  
  10 DEC, 2017
  
  Excellent. Will use often!!!
bogatchichoco

1 DEC, 2016

great recipie
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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.
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jpilcher921649113

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.
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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!
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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.
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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.
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Joit

22 NOV, 2011

Good flavor, but the meat turns out like shoe leather.
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MS112610741

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 for...it was great! And so easy to prepare.
Reply
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.
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