Soup! It's What's for Dinner.

The weather is beginning to turn cooler and I'm ready to try some fall recipes. This one was as good as it sounded in the recipe book.

Roasted Beef, Mushroom and Barley Soup (from EveryDay Food magazine)

1 lb. sirloin, cut into half-inch cubes
1 lb. button or crimini mushrooms, stems trimmed and cut in half
2 shallots, roughly chopped
2 TBS olive oil
coarse salt and ground pepper
4 C chicken broth
1/2 C quick-cooking barley

1. Preheat oven to 425. Place steak, mushrooms, and shallots on a rimmed roasting pan and toss with olive oil and season with salt and pepper. Roast until meat and mushrooms are browned, about 30 minutes.

2. Pour pan contents into medium pot. Add four cups of chicken broth and barley. Bring to a boil over medium high heat, then reduce heat and simmer until barley is soft; about 12 minutes. Can be served sprinkled with freshly chopped parsley.

I made this and found the preparation times to be very accurate. I'm not entirely sure what the difference is between regular barley and quick-cooking barley. I used regular barley and it cooked quickly enough. I served this with salad and take-and-break bread. It was delicious and filling. Perfect for cool fall evenings.