Beefy Mushroom Barley Soup

Recipe View 15 mins In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Brown the beef cubes in batches, ensuring not to overcrowd the pot. (10-15 minutes)

Recipe View 30 mins Once browned, add 2 cups of water to the pot, scraping up any browned bits from the bottom. Simmer the beef while you prepare the vegetables. (30 minutes)

Recipe View 8 mins In a separate large soup pot, melt the butter over medium heat. Add the carrots, onion, garlic, and celery and sauté until softened. (8-10 minutes)

Recipe View 7 mins Add the sliced mushrooms to the vegetable mixture and continue to sauté until they release their moisture and begin to brown. (5-7 minutes)

Recipe View 5 mins Pour the beef and its cooking liquid into the pot with the vegetables and mushrooms.

Recipe View 1 hrs Add the beef broth (or vegetable broth), bouillon cubes (if using), and pearl barley. Bring to a simmer, then reduce heat to low, cover, and cook until the barley is tender. (60 minutes)

Recipe View 2 mins Season with salt and freshly ground black pepper to taste.

Recipe View 2 mins Remove from heat and stir in the sour cream. (2 minutes)

Recipe View Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired.