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Mushroom Recipes

Roasted Beef, Mushroom and Barley Soup

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 11 Servings

After your husband’s tiring day at work, or your kids’ exhausting hours at school, they deserve a type of dinner that relieves all the “bad moods”. Something hearty that will not just warm up their tummies but also enlighten the moods of everyone on the dinner table. Forget about ordering from the fast food store or going to the most expensive restaurant nearby. Here is a simple, nutritious and delicious red meat recipe that you can use!

 

Recipe Rating

  • (2 Rating)

Ingredients

  • 1/2 cup of barley
  • Woolworths Select Parsley Flakes
  • 4 cups of low-sodium chicken broth
  • Salt
  • Woolworths Homebrand black pepper - ground
  • 2 tbsp of Woolworths Homebrand Extra Virgin Olive Oil
  • 2 chopped shallot
  • 1 pound of dried Woolworths Fresh Mushrooms Portobello or Shimeji Mushrooms
  • 1 pound of sirloin steak, 1/2 inch size for each piece
  • Broth

Nutrition Info

  • Portobello mushrooms contain powerful anti-oxidants, vitamins and minerals while barley has essential amino acids which are very beneficial to the body. It is scientifically proven that barley can regulate the blood sugar level for up to ten hours after eating.

Instructions

  • 1. Clean Portobello mushrooms, cut off its stems and chop the caps.
  • 2. Preheat oven to 400 degrees.
  • 3. In the roasting pan, toss together shallots, olive oil, salt, pepper, mushrooms and steak.
  • 4. Arrange all ingredients in a single layer.
  • 5. Roast until the meat and mushrooms turn brown. This usually takes about 30 minutes.
  • 6. Transfer meat and mushrooms into a pot.
  • 7. Add barley and broth.
  • 8. Bring the mixture to boil using medium heat . After a while reduce the heat.
  • 9. Simmer until the barley turned soft.
  • 10. To serve, add more salt and pepper as desired. You may also top it with parsley.

Instructions

  • 1. Clean Portobello mushrooms, cut off its stems and chop the caps.
  • 2. Preheat oven to 400 degrees.
  • 3. In the roasting pan, toss together shallots, olive oil, salt, pepper, mushrooms and steak.
  • 4. Arrange all ingredients in a single layer.
  • 5. Roast until the meat and mushrooms turn brown. This usually takes about 30 minutes.
  • 6. Transfer meat and mushrooms into a pot.
  • 7. Add barley and broth.
  • 8. Bring the mixture to boil using medium heat . After a while reduce the heat.
  • 9. Simmer until the barley turned soft.
  • 10. To serve, add more salt and pepper as desired. You may also top it with parsley.

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