Beefy Mushroom Barley Soup
"This is a thick and hearty soup. It can be made with a vegetable stock for a meatless version."
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 medium 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
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.
Recipe from allrecipes.com; submitted by Karen Hemzacek.
Posted by LuAnn, who has made the following notes to veganize recipe (and also reduce fat):
SUBSITUTE cubed veggie "meat" for cubed beef stew meat.
SAUTE veggie meat together with vegetables and mushrooms, using the initial 1 tablespoon of oil.
COMBINE the two cups of water used for simmering beef (not necessary with veggie meat) with the remaining 6 cups of water.
INCREASE barley and water as suggested in one of the recipe reviews, that is 3/4 cup barley + 2 to 3 cups water.
To THICKEN SOUP, reserve 1 cup of the water, whisk in 2 tablespoons of cornstarch until dissolved, then stir into soup and bring to a boil.
INCREASE beef style seasoning to 3 tablespoons.
SUBSTITUTE soy sour cream for dairy sour cream.