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 <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,