roasted beef, mushroom, & barley soup
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From MarthaStewart.com with minor changes. Servings are realistically closer to two than four. I served this as a main dish along with buttermilk rolls.
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yield
2 -4
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For roasted beef, mushroom, & barley soup
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3/4-1 lbsirloin steak, sliced into 1/2" cubes (i used 3/4 pound new york steak)
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1 lbcrimini mushrooms, stems trimmed
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2shallots, coarsely chopped
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1-2 clovegarlic, peeled and cut in half
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2 Tbspextra virgin olive oil
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salt, to taste
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cracked black pepper, to taste
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4 cbeef broth or chicken broth
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1/2 cbarley (read *note below)
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1fresh bay leaf
- GARNISH:
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1/2 Tbspworcestershire sauce, to taste
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chopped fresh italian parsley
How To Make roasted beef, mushroom, & barley soup
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1*Note: In place of quick-cooking barley, I substituted unhulled barley (also known as whole wheat barley). However, unhulled barley takes much longer to cook-closer to an hour and its texture is chewier rather than softer like quick-cooking/pearl barley. You can choose several options: quick-cooking barely as indicated in the original recipe, try unhulled barley taking into consideration the cooking time involved, or cook the unhulled barley separately and add it to the soup the final 5-10 minutes of cooking.
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2ORIGINAL RECIPE: Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, garlic 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, barley and fresh bay leaf. Bring mixture to a gentle boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. HERE'S WHAT I DID: Prepped the same manner as above but I slow roasted the meat and vegetables at 225 degrees for 1 1/2 hours.
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3To serve, season to taste with salt, pepper and/or more Worcestershire sauce and top with fresh parsley.
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