Roasted Beef, Mushroom, and Barley Soup

By á-2478

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
• •Chopped fresh parsley (optional)

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 and top with parsley, if desired.