Beefy Mushroom Barley Soup

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large pot over medium-high heat. Add the beef cubes in batches and brown on all sides, about 6 minutes total. Move the beef to a plate.

2. Reduce the heat to medium and melt the margarine in the same pot. Add the onion, carrots and celery and cook, stirring, until softened, about 5 minutes.

3. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5 minutes.

4. Stir in the minced garlic and cook for 1 minute until fragrant.

5. Return the beef and any juices to the pot. Add 6 cups water, 2 cups water, the beef bouillon cubes and the pearl barley. Bring to a boil.

6. Reduce the heat to low, cover and simmer for about 25 minutes, until the barley is tender and the beef reaches 145°F (63°C) in the thickest piece and is tender.

7. Remove the pot from the heat. Stir in the sour cream until smooth and serve hot.