Roasted Beef, Barley and Mushroom Soup...

Got the new Everyday Food in the mail a few days ago, actually got it more than a few days, but it's so small it fell behind the pillows on the sofa and I forgot about it. Can you tell how often I fluff the pillows? NOT!  Love this little magazine, there is always a good recipe, easy and family friendly, even when you have a picky eater. Which I do. Really picky. But Miss Picky does love soup, and there were a few in this month's issue. Saw the Beef Barley recipe and knew she would go for this one. I've never roasted anything before throwing it the soup. It's delicious. Adds a nice deep, rich, depth of flavor to it. More than just throwing in a few pieces of flanken (short ribs!) and simmering out every last bit of flavor, although the Griller loves boiled beef. That is a big no-no on my plate, but to each his own! and here I taught my kids not to say EWWW to other people's food tastes. but I can't help this one. EWWW!

I adapted the recipe somewhat and threw in some little chunks of potatoes, some shredded carrots and a little splash of sherry. It's really flavorful, hearty soup, perfect for the cooler months ahead! We loved it, if you can make it a day ahead, try it, tastes even better a day later!

Roasted Beef, Mushroom and Barley Soup

Source: Martha Stewart, Everyday Food Magazine / October 2010

adapted There's Always Thyme to Cook

Printable Recipe

1 lb sirloin steak, cut into 1/2-inch pieces

1 lb cremini or button mushrooms, stems trimmed and caps sliced

2 Yukon Gold or any potato you like, cut in small chunks

1-2 carrots, shredded

2 shallots, chopped

2 tablespoons olive oil

1/2 cup pearl barley

8 cups low-sodium chicken broth

splash of sherry (optional)

Preheat oven to 425° F.

In a medium pot and add the broth, potatoes, carrots and the barley. Bring mixture to a boil over medium-high heat, then reduce heat and simmer.

In a roasting pan or rimmed baking sheet; toss together the steak pieces, mushrooms,  shallots, and olive oil; season with coarse salt and ground pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 25 minutes. Transfer to the pot of broth, add a splash of sherry, and simmer on low heat until the barley and potatoes are soft, about an hour. To serve; season to taste with salt and pepper and top with chopped fresh parsley if desired.

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