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| 2 x ca. 450 g | beef cubes |
| 2 | Onions; whole |
| 2 | Carrots sliced |
| 2 | Ribs celery sliced |
| 1/2 Tasse | Barley |
| 2 Tasse | tomato juice |
| 1/2 x ca. 450 g | mushrooms fresh, sliced |
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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,
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