Beefy Mushroom Barley Soup

Cooking Recipes Catalogue

Immediately before serving, sour cream is stirred into this beef and barley soup made with carrots, onions, celery and canned mushrooms cooked in beef bouillon.

INGREDIENTS (for 8 servings):


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