Beef and Barley Soup for Two

Name: Beef and Barley Soup for Two
Yield: Serves 2
Ingredients: 8 ounces, blade steak, trimmed of gristle and cut into 1/2-inch pieces; , Salt and pepper; 2 teaspoons, vegetable oil; 6 ounces, cremini mushrooms, trimmed and sliced thin; 2 , carrots, peeled and cut into 1/2-inch pieces; 1 , small onion, chopped; 2 tablespoons, tomato paste; 3 , garlic cloves, minced; 1/2 teaspoon, dried thyme; 4 cups, low-sodium chicken broth; 4 teaspoons, soy sauce; 1/2 cup, quick-cooking barley; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Country December/January 2013

After trimming the cooking time and portion size, the challenge was to bring back the beefy flavor.

SERVES2

TIME1¼ hours

WHY THIS RECIPE WORKS

To make this soup easy and delicious, we rely on rich, meaty flavor from a well-browned fond. We start with blade steaks, which are easy to find and tenderize quickly. Adding the meat all at once is quicker than browning in batches, and aft...

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