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<RecipeTitle>Roasted beef barley soup</RecipeTitle>
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<IngredientText>Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together 1lb of sirloin steak, cut into 1/2 in pieces, 1 lb of cremini mushrooms, stems trimmed and caps halved, 2 shallots, coarsely chopped, and 2 Tbs of olive oil; season with salt, pepper ,and garlic powder. Arrange in a single layer and roast til beef and shrooms are browner,about 30 mins. Transfer to a med pot and add 4 cups of chicken broth and 1/2 cup of quick cooking barley. Bring to a boil over med high heat, then reduce and simmer til barley is soft, about 12 min. To serve season with salt and pepper and top with fresh parsley.</IngredientText>
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