Beefy Mushroom Barley Soup Recipe

image courtesy: cooking.nytimes.com

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

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. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.