Beefy Mushroom Barley Soup |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version. 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 |
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. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. 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.
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