Tuesday, November 2, 2010

Roasted Beef, Mushroom Barley Soup

It was pretty cold here on Halloween...somewhere in the mid 40*s, so I decided to keep us warm with some homemade soup. This recipe is pretty easy and so tasty.
Preheat your oven to 425*. On a rimmed cookie sheet toss together 1 pound of sirloin steak, cut into 1/2 to 1 inch pieces, 1 pound of mushroom (stems trimmed and caps halved), 1 small onion chopped and 2 tablespoons of EVOO; season with salt and pepper. Arrange on a single layer and roast until beef and mushrooms are browned, about 15-25 minutes.

Transfer to a medium pot and add 4 cups low-sodium chicken, beef or veggie broth (or water) and 1/2 cup quick cooking barley. This is the barley that I used. Make sure it's not the slow-cooking stuff. Bring the mixture to a boil over medium high, then reduce heat and simmer until barley is soft, about 12 minutes. Serve with an extra dash of salt, pepper and chopped fresh parsley!


  1. That sounds really easy and yummy!

    For the design team, I don't get any sweet perks, just the honor of saying that I'm on a design team. :) You should totally submit your past layout!

  2. That does sound easy:) I am not a mushroom fan though (I know-weird!). I made the ratatouille stoup tonight-it was yum yum yummy! Thanks lady-keep posting things for me to try:)



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