Thursday, April 22, 2010

Beefy Mushroom Barley Soup


* 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


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

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