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Barley Soup

1 med. potato
1 carrot
4 (10 3/4 oz.) cans beef broth (about 6 c.)
1/2 tbsp. dried parsley flakes
1/2 tsp. dill weed
3 fresh mushrooms (optional)
1/4 cup pearl barley
1 tsp. butter or margarine
1/4 cup whipping cream (optional)

Peel potato and carrot and cut into bite size pieces. Put all but
3/4 cup broth into a large kettle. Add potato, carrot, parsley
flakes, and dillweed and bring to a boil. Reduce heat to low and
cover.

Meanwhile, clean and slice mushrooms. Melt butter in skillet over
medium heat. Add barley and mushrooms and saute 1 to 2 minutes.
Add remaining broth and simmer 5 to 7 minutes. Add barley mixture
to kettle and simmer for about 45 minutes or until barley is tender.

Serve hot soup plain or stir 1/4 cup cream into it just before
serving.

Serves 4 to 6.

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