Back to Roasted Beef, Mushroom, and Barley Soup All Reviews for Roasted Beef, Mushroom, and Barley Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 50 mins Servings: 4 med106010_1010_rst_mushroom_soup.jpg
Ingredients Ingredient Checklist 1 pound sirloin steak, cut into 1/2-inch pieces 1 pound cremini or button mushrooms, stems trimmed and caps halved 2 shallots, coarsely chopped 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups low-sodium chicken broth or water 1/2 cup quick-cooking barley Chopped fresh parsley (optional)
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 50 mins Servings: 4 med106010_1010_rst_mushroom_soup.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
med106010_1010_rst_mushroom_soup.jpg
med106010_1010_rst_mushroom_soup.jpg
Ingredients
Ingredients
- 1 pound sirloin steak, cut into 1/2-inch pieces 1 pound cremini or button mushrooms, stems trimmed and caps halved 2 shallots, coarsely chopped 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 4 cups low-sodium chicken broth or water 1/2 cup quick-cooking barley Chopped fresh parsley (optional)
Directions
Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
Reviews (15)
Add Rating & Review 145 Ratings 5 star values: 34 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 9
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Reviews (15)
Add Rating & Review 145 Ratings 5 star values: 34 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 9
Add Rating & Review
145 Ratings 5 star values: 34 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 9
145 Ratings 5 star values: 34 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 9
145 Ratings 5 star values: 34 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 9
5 star values: 34 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 9
Martha Stewart Member Rating: Unrated 12/01/2016 great recipie Martha Stewart Member Rating: Unrated 01/30/2015 I love this but would change two things. First, use beef broth. Why would you want beef soup to taste like chicken? Second, only roast the meat and mushrooms for 20 minutes. Any longer will just dry it out. Also, make sure to pour all the roasting pan juices into the pot and then deglaze the pan with some hot broth and pour that in the pot as well. I also agree with others that more olive oil is needed. Martha Stewart Member Rating: Unrated 06/18/2014 I agree that this soup/stew had a hearty flavor with surprisingly few ingredients, it was incredibly easy to make and was just so delicious. It created a truly satisfying meal that it will be added to our regular list I'm very happy to say. I loved it and I'm already dreaming of eating the left overs. For the readers who commented it was dry, I used liberal amounts of olive oil and had no problem. One just has to use more, the recipe is too stingy with it. Man, I loved this soup. Martha Stewart Member Rating: Unrated 03/05/2013 This soup is delicious. I've made it a number of times and it's so easy. I agree with one of the other reviewers, so few ingredients for so much flavor! Give it a try. Martha Stewart Member Rating: Unrated 03/05/2013 Fabulous and easy! My family loved it, including my eight year old and my not-too-big-on-meat sixteen year old. I added half a bay leaf and 1/2 tsp. of dried thyme while simmering. This is now a family favorite! Martha Stewart Member Rating: Unrated 10/11/2012 This has an amazing amount of flavor for so few ingredients. We used pearled barley and loved it! It will be a great base for lots of variations, and is one of our new favourites, though in the future I'll be cutting the ingredients into smaller pieces to make it easier to eat. Martha Stewart Member Rating: Unrated 09/28/2012 My husband doesn't like barley so I exchanged it with a package of Long grain rice & wild rice minus the seasoning mix and used beef tenderloin . it is fabulous. Martha Stewart Member Rating: Unrated 11/22/2011 Good flavor, but the meat turns out like shoe leather. Martha Stewart Member Rating: 4 stars 10/15/2011 Pretty great! I couldn't find quick cooking barley so I used regular, cooking it seperately and added more than the receipe asked for...it was great! And so easy to prepare. Martha Stewart Member Rating: Unrated 02/02/2011 My family loved this soup! I doubled it for the four of us and the kids had enough for a bowl each for lunch today. Martha Stewart Member Rating: Unrated 01/17/2011 This is delish but has anyone else had the problem of the meat getting a little dry? Martha Stewart Member Rating: Unrated 11/02/2010 With just 2 people, I had leftovers that I modified by adding corn one time and lentils another day: it is the most requested soup by my husband and so rich in flavor and easy to prepare. I am going to make it today and add some leftover roasted potatos from our Roast Chicken and vegetable Sunday dinner. YUM! Martha Stewart Member Rating: Unrated 10/24/2010 Great soup recipe........my 15 month old grand daughter loved it.......couldn't get enough of it. I substituted datalini pasta for the barley. Will make it over and over..it was sooo easy!!! Martha Stewart Member Rating: Unrated 10/20/2010 Where's the recipe for the salad that's supposed to accompany this soup? Martha Stewart Member Rating: Unrated 10/19/2010 Fabulous! Doubled the recipe for our family Pie Making Day (for our lunch break) and it was a huge hit! Everyone wanted the recipe. So quick and easy. Perfect for any occasion. We will be making this again!Martha Stewart Member
Rating: Unrated 12/01/2016
great recipie
Rating: Unrated
Rating: Unrated 01/30/2015
I love this but would change two things. First, use beef broth. Why would you want beef soup to taste like chicken? Second, only roast the meat and mushrooms for 20 minutes. Any longer will just dry it out. Also, make sure to pour all the roasting pan juices into the pot and then deglaze the pan with some hot broth and pour that in the pot as well. I also agree with others that more olive oil is needed.
Rating: Unrated 06/18/2014
I agree that this soup/stew had a hearty flavor with surprisingly few ingredients, it was incredibly easy to make and was just so delicious. It created a truly satisfying meal that it will be added to our regular list I’m very happy to say. I loved it and I’m already dreaming of eating the left overs. For the readers who commented it was dry, I used liberal amounts of olive oil and had no problem. One just has to use more, the recipe is too stingy with it. Man, I loved this soup.
Rating: Unrated 03/05/2013
This soup is delicious. I’ve made it a number of times and it’s so easy. I agree with one of the other reviewers, so few ingredients for so much flavor! Give it a try.
Fabulous and easy! My family loved it, including my eight year old and my not-too-big-on-meat sixteen year old. I added half a bay leaf and 1/2 tsp. of dried thyme while simmering. This is now a family favorite!
Rating: Unrated 10/11/2012
This has an amazing amount of flavor for so few ingredients. We used pearled barley and loved it! It will be a great base for lots of variations, and is one of our new favourites, though in the future I’ll be cutting the ingredients into smaller pieces to make it easier to eat.
Rating: Unrated 09/28/2012
My husband doesn’t like barley so I exchanged it with a package of Long grain rice & wild rice minus the seasoning mix and used beef tenderloin . it is fabulous.
Rating: Unrated 11/22/2011
Good flavor, but the meat turns out like shoe leather.
Rating: 4 stars 10/15/2011
Pretty great! I couldn’t find quick cooking barley so I used regular, cooking it seperately and added more than the receipe asked for…it was great! And so easy to prepare.
Rating: 4 stars
Rating: Unrated 02/02/2011
My family loved this soup! I doubled it for the four of us and the kids had enough for a bowl each for lunch today.
Rating: Unrated 01/17/2011
This is delish but has anyone else had the problem of the meat getting a little dry?
Rating: Unrated 11/02/2010
With just 2 people, I had leftovers that I modified by adding corn one time and lentils another day: it is the most requested soup by my husband and so rich in flavor and easy to prepare. I am going to make it today and add some leftover roasted potatos from our Roast Chicken and vegetable Sunday dinner. YUM!
Rating: Unrated 10/24/2010
Great soup recipe……..my 15 month old grand daughter loved it…….couldn’t get enough of it. I substituted datalini pasta for the barley. Will make it over and over..it was sooo easy!!!
Rating: Unrated 10/20/2010
Where’s the recipe for the salad that’s supposed to accompany this soup?
Rating: Unrated 10/19/2010
Fabulous! Doubled the recipe for our family Pie Making Day (for our lunch break) and it was a huge hit! Everyone wanted the recipe. So quick and easy. Perfect for any occasion. We will be making this again!
All Reviews for Roasted Beef, Mushroom, and Barley Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Beef, Mushroom, and Barley Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
