My mom sent me this AMAZING recipe from a Penzey's Spices magazine. She and I each altered the recipe slightly, and our version is the one below called "Beefy Mushroom Barley Soup". Then, I stumbled upon a similar sounding recipe in the Everyday Food magazine and decided to try it. It was equally delicious, though it had a different more roast-y flavor. Yes, on this blog "roast-y" is a word. I couldn't decide which recipe I should submit for the blog, so I'm including BOTH. Lucky you! The Everyday Food one is altered to include my preferences, and it's called "Roasted Beef, Mushroom and Barley Soup".
Beefy Mushroom Barley Soup
1 lb. lean beef, cut into 1-inch cubes
2 tbsp. olive oil
1 medium onion, coarsely chopped
10 oz. fresh mushrooms, sliced
3 large carrots, sliced
1 cup pearl barley
7 cups of beef broth
1 cup dry red wine (can be omitted and one additional cup of beef broth substituted)
2 tsp. salt
1/2 tsp. pepper
1 cup frozen peas (I omitted these nasty things)
2 tsp. fresh lemon juice
1. Heat the olive oil in a stock pot over medium-high heat. Add the beef and saute until brown. Transfer the meat to another dish.
2. Add the onions and the mushroom to the pan drippings and cook until the onions are golden. Return the beef to the pot.
3. Stir in the carrots, barley, broth, wine, salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the beef and barley are tender, about 45 minutes.
4. Stir in the peas and cook, uncovered, until tender, about 5 minutes.
5. Remove from the heat, stir in the lemon juice, tast and add more salt if desired.
Roasted Beef, Mushroom, and Barley Soup
1 lb. sirloin steak, cut into 1/2" pieces
1/2 lb. sliced mushrooms
2 shallots, coarsely chopped
2 tbsp. extra-virgin olive oil
salt and pepper to taste
4 cups low-sodium chicken broth
1/2 cup quick-cooking barley
1. Preheat oven to 425 degrees.
2. In a bowl, toss together the steak, mushrooms, shallots, and olive oil. Spread them in a single layer on a rimmed baking sheet and season with salt and pepper. Roast in the oven until the beef and mushrooms are browned, about 25-30 minutes.
3. Scrape into a medium pot (including the brown stuff on the bottom of the pan) and add the broth and barley.
4. Bring the mixture to a boild over medium-high, then reduce heat and simmer until barley is soft, about 12-15 minutes. Season with salt and pepper if desired.