Looking for a hearty and delicious meal that's dairy-free and ready in just 50 minutes? Look no further than this Roasted Beef, Mushroom, and Barley Soup! With a recipe health score of 51, this dish is a tasty and nutritious option for your lunch or dinner.
This mouthwatering soup is made with 1 pound of sirloin steak, cut into ½-inch pieces, and 1 pound of cremini or button mushrooms, giving it a rich and savory flavor. The addition of 2 shallots and 2 tablespoons of extra-virgin olive oil adds a depth of taste that will have your taste buds dancing.
After tossing everything together and seasoning with coarse salt and ground pepper, the ingredients are roasted in the oven at 425 degrees until the beef and mushrooms are browned. The roasted mixture is then transferred to a pot with 4 cups of low-sodium chicken broth or water and ½ cup of quick-cooking barley.
Simmering the mixture until the barley is soft creates a comforting and filling soup that's perfect as a main course or dish. With a caloric breakdown of 28.55% protein, 48.23% fat, and 23.22% carbs, this recipe is a well-balanced meal that won't leave you feeling deprived.
Serve your Roasted Beef, Mushroom, and Barley Soup with a sprinkle of parsley for an extra pop of color and flavor. This dairy-free dish is sure to become a staple in your meal rotation, and it's easy to make with just a few simple ingredients and equipment items like a baking sheet, oven, pot, and roasting pan. So why not give it a try tonight? Your taste buds (and waistline) will thank you!
