Beefy Mushroom Barley Soup...

1 pound cubed beef stew meat
1 tbsp. vegetable oil
2 cups water
2 tbsp. butter
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 beef bouillon cubes
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 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.