Mushroom Barley Soup

2 tablespoons butter
1 1/2 pound stew meat
1 yellow onion chopped
2/3 pound mushrooms finely chopped
2 tablespoons flour
5 cups beef broth
5 tablespoons uncooked barley
1 1/2 tablespoons lemon juice
salt and pepper to taste
3 tablespoons parsley chopped or flakes

Melt butter in sauce pan, brown stew meat. Add onion and mushrooms. Cover and simmer for 10 minutes. Stir in flour and beef broth add barley and simmer 45 minutes to 1 hour or until barley is tender. Add lemon juice. Salt and Pepper to taste. Garnish with parsley. Here's a switch from the traditional soup or appetizer course. It's served cold and is great for a summer dinner party. I often serve this with Veal Montmorency or Coquilles Saint Jacques because of the contrast in tastes. It takes a while but can be prepared a day in advance.