Roasted Beef, Barley and Mushroom Soup
Source: Everyday Food - Oct 2010 (Carol)
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)
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.
4 servings