Barley and Mushroom Soup
Wash and soak mushrooms according to directions on package. Place meat in salted water and bring to a boil. Reduce heat and simmer about 45 minutes. Skim top with a slotted spoon. Add barley, drained mushrooms, onion, carrots, and seasonings. Simmer until meat and vegetables are tender (about 1 ½ hours). Remove bay leaf. Serve hot. Serves 6.
Fry small cubes of stew meat in oil or butter, until juices become a rich brown color. Next, add the carrots, onion, garlic, celery and mushrooms to the pot. Sauté until the vegetables pick up the flavor of the meat juices. Add 2 boxes of beef stock (8 cups) and barley. Cook until barley is soft. Adjust liquid and seasoning as desired. Serve hot and place a dollop of sour cream on top.
*Note: Easier to make and a very healthy meal.