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Barley Soup

2 lb Beef; cubed
1 tb Oil
1/4 c Celery; chopped
2 tb Parsley
2 ts Salt
2 ts Worcestershire
1/4 ts Thyme
1 Bay leaf
8 c Water
1 c Potatoes; diced
1 c Carrots; sliced
1/2 c Pearl barley
1/2 c Onions; chopped
1/2 ts Kitchen Boquet

Brown beef in oil. Add celery, salt, parsley, Worcestershire, thyme, bay leaf and water. Simmer 2 hours. Skim and add remaining ingredients. Cook another 45 minutes. More water may be needed if soup cooks down and becomes too thick.

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