Sunday, February 6, 2011

Roasted Beef, Mushroom, and Barley Soup

What better time of the year to enjoy delicious hot soup than the dead of winter time!

This recipe for Roasted Beef, Mushroom, and Barley soup is so delicious, and perfect for cold weather enjoyment. It's also good for you too!

Very simple to put together and ready in under an hour, make a steaming pot of this soup tonight! Start out by roasting the mushrooms and the meat. Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.


1 lb sirloin steak, cut into 1/2" strips or pieces
1 lb cremini or button mushrooms, stems trimmed and caps halved or quartered
2 shallots, peeled and coarsely chopped
2 Tbls. extra-virgin olive oil
Coarse salt and freshly ground black pepper
4 cups of low-sodium chicken broth or water
1/2 cup quick-cooking barley

Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together the 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 to a boil over medium-high heat, then reduce heat and simmer until barley is soft, about 12 minutes.

Season with salt and pepper and enjoy with a nice piece of freshly baked bread!