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
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.