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1 lb. fresh mushrooms, rinsed
1 clove garlic, chopped
5 soup cans water
3 Tbsp. ketchup
1 bay leaf
1/4 c. chopped parsley
1 1/2 c. sliced carrots
1 pt. sour cream
6 Tbsp. butter or margarine
1 c. finely chopped onions
2 cans (10 3/4 oz.) condensed
beef broth
salt and pepper to taste
1/2 c. barley
1 1/2 c. sliced celery
4 Tbsp. dry sherry

Slice mushrooms and set aside 1/2 pound. In large
saucepan, melt 4 tablespoons butter. Add the sliced mushrooms
along with onion and garlic; saute 5 minutes. Stir in broth,
water, tomato paste, salt, pepper and bay leaf. Heat to
boiling. Stir in barley, reduce heat; cover and simmer 1 hour.
Add parsley, celery and carrots; cook, covered, about 30
minutes longer or until vegetables and barley are tender. In
medium skillet, melt remaining 2 tablespoons butter. Add the
reserved mushrooms and saute 5 minutes. Add to soup along with
sherry. Ladle into large soup bowls and serve with a dollop of
sour cream. Makes 2 quarts. Makes 10 to 12 servings.

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