Friday, November 2, 2012

Roasted Beef, Mushroom and Barley Soup, Safely Home, Casting My Vote

Photo and recipe courtesy of Everyday Food
1. Today I made this delicious, hearty soup. It was quick to prepare, the meat was tender and the soup flavorful and satisfying. Roasting the ingredients really brought out the flavor. I think carrots would be an excellent addition next time.

1 pound sirloin steak, cut into 1/2-inch pieces *Buy this tender cut since it's being roasted
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 *I used vegetable broth
1/2 cup quick-cooking barley *I used regular pearl barley, soaked for 6 hours
Chopped fresh parsley (optional)

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.

2. Steve is home! He's been away a lot lately.
3. I had the honor and privilege to vote today.


  1. I love the look of that soup Leonora! Delicious. The Toddster would love! xxoo

  2. Mmmmm... Such a soup fan over here. I am writing this recipe!

  3. Yum - thanks for sharing that recipe. And I think it's an honor to vote, too.

  4. Thanks for the soup post, Lee, and this makes another one to try once we return from our New England travels. I liked the fact that the meat and veggies were oven roasted first.