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.
Everyday Food, October 2010
145 Ratings
- 5 star values: 34
- 4 star values: 51
- 3 star values: 36
- 2 star values: 15
- 1 star values: 9
Martha Stewart Member
Rating: Unrated
great recipie
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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.
Advertisement
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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.
Advertisement
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
Good flavor, but the meat turns out like shoe leather.
Martha Stewart Member
Rating: 4 stars
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
This is delish but has anyone else had the problem of the meat getting a little dry?
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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!!!
Martha Stewart Member
Rating: Unrated
Where's the recipe for the salad that's supposed to accompany this soup?
Martha Stewart Member
Rating: Unrated
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!