Mushroom Recipe › Beefy Mushroom Barley Soup

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
• ¼ cup pearl barley
• ¼ cup sour cream

Cooking 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.

Nutrition Facts

• calories249.5
• carbohydrateContent11 g
• cholesterolContent41.2 mg
• fatContent17.2 g
• fiberContent2.4 g
• proteinContent13.7 g
• saturatedFatContent6.1 g
• sodiumContent422.3 mg
• sugarContent2.8 g