Beef & Barley Soup with Roasted Mushrooms & Bacon

alittleandalot.com

Ronbo

2 cups sliced mushrooms (button, shiitake, or Portabella)

salt and pepper

2 tablespoons vegetable or extra virgin olive oil (divided)

1 pound sirloin, cut into ½-inch pieces (*See note)

1 pound thick sliced bacon, cut into 1-inch pieces

1 large yellow onion, peeled and chopped

2 tablespoons tomato paste

1 teaspoon minced garlic

2 teaspoons dried thyme

1 teaspoon sugar

½ cup dry red wine

6 cups broth, beef, vegetable or chicken

2 tablespoons soy sauce

⅔ cup Pearl Barley (*See note)

2 bay leaves

4 large carrots, peeled and cut into ½-inch pieces

2 celery ribs, cut into ½-inch pieces

12 ounces frozen green beans

½ cup chopped fresh parsley

Instructions

Heat oven to 450 degrees F. Cover a baking sheet with parchment paper or aluminum foil. Toss the sliced mushrooms with 1 tablespoon of vegetable or extra virgin olive oil. Spread out over the baking sheet and sprinkle with a generous amount of salt and pepper. Roast in preheated oven until golden brown, 10 to 15 minutes.

Spread the pieces of sirloin out onto a paper towel. Blot the meat with another paper towel to remove excess moisture. Sprinkle with a generous amount of salt and pepper.

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