The weather has been a little bit cooler over the last couple of weeks…which sends me into “Fall Cooking” mode. I immediately begin brainstorming about soups, stews, and bisques…yum yum! This recipe I found in a little recipe book from Everyday Food and although it makes 4 servings, Andy and I gobbled it up! The only thing missing from the pictures below is a big piece of crusty bread with butter… :O)
Roasted Beef, Mushroom, and Barley Soup
- 1 pound of sirloin
- 1 pound or package of cremini or button mushrooms
- 2 shallots
- 2 Tbl extra-virgin olive oil
- 4 cups of chicken broth or water
- 1/2 cup quick-cooking barley
- salt and pepper
Preheat the oven to 425 degrees. Cut the sirloin into 1/2 inch pieces, slice the mushrooms in half or into thin slices, coarsely chop the shallots, and toss all 3 with the olive oil. Arrange in a single layer on a roasting pan or a rim baking sheet, sprinkle with coarse salt and pepper and roast for about 30 minutes or until the tops are brown.
Transfer to a medium pot and add chicken broth or water. Stir in a half a cup of quick cooking barley. Bring the mixture to a boil and then lower over medium heat until the barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with fresh chopped parsley if desired.