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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: : -

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

8 servings

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