Serves 4
Recipe from Everyday Food Magazine and Husband-Tested in Alice’s Kitchen
Here’s a simple, but filling soup that calls for only a few ingredients. Roasting concentrates the flavors of the beef and mushrooms, which
gives this hearty barley soup a deep, rich character. We had this for lunch today after taking a brisk walk. We have enough left over to eat tomorrow or to freeze for later. Barley is a good source of fiber. I used less meat than what the recipe called for because with so many mushrooms, this soup tasted quite meaty. (I recently made this again and added a couple of carrots, which added not only pretty color, but also an extra boost of nutrition to this tasty stew. See photo above.)
1 pound sirloin steak, cut into ½ inch pieces (I bought 1 ½ pounds of local Beef Sirloin Tip Roast from Lost River Market & Deli. I cut it into the ½ inch cubes and froze half for another time. So, I used only ¾ pound of meat for this recipe.)
1 pound cremini mushrooms, stems trimmed and caps halved
2 shallots, peeled and coarsely chopped
2 carrots, thickly sliced (optional)
2 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth or water
½ cup quick-cooking barley
Chopped fresh parsley (optional)
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. (If you wish, after removing the meat, mushrooms and shallots to the soup pot, you can place the sheet pan over two burners on the stove. Add a bit of chicken broth to the sheet pan and scrape up the brown bits. Add this to the soup pot for extra flavor.) 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.
Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnish just before serving.
You can also double this recipe.
If you have leftovers, try adding corn or lentils another day. You could even add some leftover roasted potatoes.
Per serving: 415 calories; 19 g fat (5.2 g sat. fat); 32.2 g protein; 28.5 carb; 4.7 g fiber
gives this hearty barley soup a deep, rich character. We had this for lunch today after taking a brisk walk. We have enough left over to eat tomorrow or to freeze for later. Barley is a good source of fiber. I used less meat than what the recipe called for because with so many mushrooms, this soup tasted quite meaty. (I recently made this again and added a couple of carrots, which added not only pretty color, but also an extra boost of nutrition to this tasty stew. See photo above.)
1 pound sirloin steak, cut into ½ inch pieces (I bought 1 ½ pounds of local Beef Sirloin Tip Roast from Lost River Market & Deli. I cut it into the ½ inch cubes and froze half for another time. So, I used only ¾ pound of meat for this recipe.)
1 pound cremini mushrooms, stems trimmed and caps halved
2 shallots, peeled and coarsely chopped
2 carrots, thickly sliced (optional)
2 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth or water
½ cup quick-cooking barley
Chopped fresh parsley (optional)
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. (If you wish, after removing the meat, mushrooms and shallots to the soup pot, you can place the sheet pan over two burners on the stove. Add a bit of chicken broth to the sheet pan and scrape up the brown bits. Add this to the soup pot for extra flavor.) 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.
Make Ahead: Transfer cooled soup to freezer bag or airtight container and freeze, up to 3 months. Thaw, and then reheat. Add garnish just before serving.
You can also double this recipe.
If you have leftovers, try adding corn or lentils another day. You could even add some leftover roasted potatoes.
Per serving: 415 calories; 19 g fat (5.2 g sat. fat); 32.2 g protein; 28.5 carb; 4.7 g fiber
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