Beefy Mushroom Barley Soup

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, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

03/04/2017
Beefy Mushroom Barley Soup, recipe PT15M PT1H 5 455 calories

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