Beefy Mushroom Barley Soup
Ingredients
- 1 pound cubed beef stew meat
- 1 tablespoon vegetable oil
- 2 cups water
- 2 tablespoons margarine
- 2 large carrots, diced
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 pound fresh mushrooms, sliced
- 6 cups water
- 3 cubes beef bouillon cube
- ¼ cup pearl barley
- ¼ cup sour cream
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Instructions
- Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
- In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
- Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.
Source
Original recipe: View Original