I made this soup last fall and love it! I’d been thinking about making it again and when I found mushrooms and stew beef on sale today (no I did not use sirloin steak as the recipe calls for) I decided that I had to make this soup again.
The kids are napping, and I just finished eating a bowl, and it was just as good as I remembered it!
Unfortunately (or fortunately for me) my husband does not like mushrooms so I’m planning to freeze most of this in individual serving sizes so I can enjoy it for lunches throughout the winter.
I discovered roasted soups last year and I love them! Roasting the meat and mushrooms in the oven before you add the ingredients to the soup brings out a lot of flavor. It adds a pan to wash but it’s definitely worth the extra dish.
Roasted Beef, Mushroom, and Barley Soup
1 lb Sirloin Steak (I used stew meat) cut into 1/2 in pieces
1 pound mushrooms cut into 1/2 in pieces
2T olive oil
Salt and Pepper to taste
4 C low-sodium chicken broth (I used beef broth – and it was not low sodium) or water
1/2 C quick-cooking barley
Handfull of chopped parsley
Heat oven to 425, toss meat, mushrooms, and oil in a roasting pan. 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, parsley, and barley. Bring to a boil and simmer until barley is soft, about 13 minutes.