Title: Barley Soup #1
Categories: Soup
Yield: 6 Servings

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.

MRS RAY FULLER (MARY)

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.