Roasted Beef, Mushroom, and Barley Soup

By Tangie2010

Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.

Read more at Marthastewart.com: Roasted Beef, Mushroom, and Barley Soup - Martha Stewart Recipes

Ingredients

• 1 pound sirloin steak, cut into 1/2-inch pieces
• 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
• 1/2 cup quick-cooking barley

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.

**Helpful Hint

Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat.