Beef and Barley Soup for Two
"To make this soup easy and delicious, we rely on rich, meaty flavor from a well-browned fond. We start with blade steaks, which are easy to find and tenderize quickly. Adding the meat all at once is quicker than browning in batches, and after the moisture evaporates, the meat begins to color.… read more..."
INGREDIENTS
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blade steak
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Salt and pepper
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vegetable oil
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cremini mushroom
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carrot
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small onion
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tomato paste
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garlic clove
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dried thyme
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low-sodium chicken broth
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soy sauce
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quick-cooking barley
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chopped fresh parsley
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8 ounces blade steak, trimmed of gristle and cut into 1/2-inch pieces
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Salt and pepper
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2 teaspoons vegetable oil
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6 ounces cremini mushrooms, trimmed and sliced thin
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2 carrots, peeled and cut into 1/2-inch pieces
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1 small onion, chopped
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2 tablespoons tomato paste
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3 garlic cloves, minced
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1/2 teaspoon dried thyme
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4 cups low-sodium chicken broth
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4 teaspoons soy sauce
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1/2 cup quick-cooking barley
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2 tablespoons chopped fresh parsley
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