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
- 6 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
- 3 cubes beef bouillon cube
- ¼ cup pearl barley
- ¼ cup sour cream
Directions
Step 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.
Step 2
In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
Step 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 (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 250 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat6g | 31% |
Cholesterol41mg | 14% |
Sodium422mg | 18% |
Total Carbohydrate11g | 4% |
Dietary Fiber2g | 9% |
Total Sugars3g | |
Protein14g | |
Vitamin C4mg | 20% |
Calcium40mg | 3% |
Iron2mg | 9% |
Potassium494mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this