Today I wanted to begin my soup journey with a roasted soup. I just love how roasting brings out the flavor of food.
Okay, yes. I said soup. I promise... it will be soup in the end.
You Will Need:
1 lb Sirloin Steak - cut into uniform cubes
1 lb button or crimini mushrooms - halved or quartered depending on size
2 shallots - rough chop
1/2 c. barley
2 c. beef broth
3 c. chicken stock
Just heat up your oven to 400 degrees... Toss steak cubes, mushrooms and shallots in olive oil. Then season and put them in the oven for 30- 45 minutes. Let them brown, but don't let them burn. See, isn't that easy?
Okay, now a soup-y-er part... Take your 2 cups of beef broth and bring your barley to a simmer. This will simmer for the same 30 minutes or so. You want it to still have a bit of a bite to it.
Then throw them all in the pot together and let the juices meld, er... simmer for another 5 - 10 minutes.
And that is it! Ta-da! I decided that roasting the veggies for the soup freed up a large chunk of my time. I loved it. And even better? It was amazingly delicious. It had a hearty and rich flavor that I loved. Next time I think I twill make a double batch so I can freeze half.
Now, that is a perfect cold day soup.