Roasted Beef, Mushroom and Barley Soup

I do have one fault ;o)  Just one. LOL

When I receive magazines in the mail, I sometimes put them aside for weeks.

But I am going to turn over a new leaf.  he he

l was looking at one of my favorite blogs, and a recipe was shared from Martha's Everyday Food Magazine. I subscribe to that magazine, and it has been sitting in my magazine pile for a couple weeks!!

 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. 

Did you know that Keebler has mini Club crackers? They were just perfect for this soup!

Roasted Beef, Mushroom and Barley Soup

Source: Martha Stewart, Everyday Food Magazine / October 2010

• 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)

    (I added some diced carrots when the beef was roasting)

Preheat oven to 425° F.

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 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!

Debbie