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BEEF-BARLEY-MUSHROOM SOUP 
1 lb. beef
12 c. water
1 lg. onion
1 stalk celery
4 carrots
1 c. barley
2 tsp. salt
Pepper to taste
1 c. mushrooms

Boil beef for 2 hours. Cut up meat into bite-size pieces. Chill overnight, remove fat. Bring to boil, adding onions, celery, carrots and barley. Simmer for 1 hour or until barley is tender. Add mushrooms and parsley and a spoonful of thyme. Cook for 15 minutes.
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