BEEF BARLEY SOUP|
2 c. diced carrots
2 c. diced celery
1 medium onion, chopped
8 cubes beef bouillon
1 lb. beef, cubed
1 lb. fresh mushrooms, sliced
1 gal. chicken broth
1 lb. barley (soak overnight)
1/2 c. vegetable oil
salt and pepper to taste
Saute carrots, onion and celery in oil. Add chicken
stock, cook until tender. Add all ingredients and cook 90
minutes on medium.
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