Beefy Mushroom Barley Soup recipe

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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

Nutrition Info

249.5 calories
carbohydrate: 11 g
cholesterol: 41.2 mg
fat: 17.2 g
fiber: 2.4 g
protein: 13.7 g
saturatedFat: 6.1 g
servingSize: -
sodium: 422.3 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This is a thick and hearty soup. It can also be made with a vegetable stock for a meatless version.

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