Beefy Mushroom Barley Soup
Description
This beef and barley soup is made with carrots, onions, celery and mushrooms, topped with sour cream.
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
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1/4 cup pearl barley
•
1/4 cup sour cream
Directions
1
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.
2
Melt butter in a large soup pot over medium heat. Add carrots, onion, garlic, celery, and mushrooms; sauté until vegetables begin to soften, about 5 to 7 minutes.
3
Add beef, 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.