It sounded so good for the rainy day we were having. And Mr. Mountain Breaths was due for a Fall tablescape, so I dug out the fall leaf plates and my Ala Mode dinner plates from Oneida.
- 1 lb sirloin steak, cut into 1/2-inch pieces
- 1 lb cremini or button mushrooms, stems trimmed and caps sliced
- 2 shallots, chopped
- 2 tablespoons olive oil
- 1/2 cup quick-cooking barley
- 4 cups low-sodium chicken broth or water
- splash of sherry (optional)
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 is soft, about 12 minutes.
To serve; season to taste with salt and pepper and top with chopped fresh parsley if desired.
Bon Appetit! Thank you for stopping by!
When I saw it on Carol's blog I thought it sounded wonderful. Glad to see there's another thumbs up for this recipe. I know we would love it. We have some cooler weather coming up next week so it will be back to soup weather. Love your fall decor!
ReplyDeleteSounds good and looks so pretty. I am thinking that this could be made with leftover roast beef as well.
ReplyDeleteWe loved it, the sherry gives it a really nice flavor! I'm happy it's finally soup weather!
ReplyDeleteMy kids love those mini clubs by the handful!
This loooks so hearty and filling. Love your tablescape also..especially your lidded acorn bowls.
ReplyDeleteI'm happy it's soup weather also!!!
Well the soup looks good, Carol's did too. But those bowls are the best! I love them.
ReplyDeleteThe meds are keeping me up, it's 3:20
Your table setting is lovely and that soup looks great. I was looking for a hearty soup to take to a gathering on Friday. This just might be the thing.
ReplyDelete