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Barley Soup

2 lb Beef; cubed
2 Onions; whole
2 Carrots; sliced
2 Ribs celery; sliced
1/2 c Barley
2 c Tomato juice
1/2 lb Fresh mushrooms; sliced

Put meat and onions in soup kettle with water to cover. Simmer 1/2 hour. Discard onions. Add vegetables, barley and tomato juice. Simmer until meat is tender, about 1-1/2 hours. Brown mushroom slices in a small amount of fat, but do not overcook. Add to soup. Salt and pepper to taste. Serve hot. Garnish with parsley. Makes 3 quarts. Freezes well.

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