Tender pieces of beef combined with barley and mushrooms add body to beef broth to create a trendy soup that is easy to execute.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Sirloin steak, cut into ½ in (1.2 cm) pieces||227 g||1/2 lb|
|Mushrooms, button or cremini||454 g||1 lb|
|Shallots, coarsely choppedt||2|
|Olive oilt||15 mL||1 tbsp|
Campbell’s Beef Consomme, condensed can
|Water||750 mL||3 cups|
|Quick cooking barleyt||150 mL||2/3 cup|
|Fresh parsley, chopped (optional)|
|1. Sautee sirloin steak, mushrooms and shallots in olive oil until browned.|
|2. Combine Campbell’s Beef Consomme with water into a large stockpot.|
|3. Add sautéed sirloin steak, mushrooms, shallots and barley to stockpot.
4. Reduce heat and simmer until barley is soft, about 12 minutes.
5. Add ground pepper to taste.
6. Garnish with chopped parsley (optional).