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BEEF BARLEY CHEESE SOUP 
1/2 lb. ground beef
2 1/2 c. cold water
1 can Italian style stewed tomatoes, cut up
2 lg. sliced carrots
1/2 c. sliced mushrooms
1/2 c. quick barley, uncooked
1 tsp. dried oregano
Salt and pepper
1/2 lb. Velveeta cheese, cubed

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

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