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MUSHROOM BARLEY SOUP

3-4 pieces of stewing beef (chopped fine)
8 mushrooms (sliced)
2 carrots (sliced)
2 stalks celery (chopped)
1/2 large onion (chopped)
2 Tbsp margarine
5 cups water
dash salt
dash pepper
2 Tbsp flour
5 beef bouillon cubes
6 Tbsp cooked barley

Saute beef, mushrooms, carrots, celery and onion in butter until
beef is browned. Add water with a dash of salt and pepper. Add
beef bouillon cubes when soup begins to boil. Simmer for an hour
or so. Cook barley in a separate pot until soft. Dissolve flour
with 1 cup of broth and stir until smooth. Add flour/broth mixture
and barley to soup. Cook an additional 5-10 minutes.

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