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2 squirrels
6 c. water
3 tbsp. chicken bouillon
1 doz. peppercorns
1/4 tsp. thyme
1 tsp. salt
1 (10 oz.) can tomato soup
1 (16 oz.) can tomatoes, mashed
1/2 c. Bermuda onion, chopped
1/3 c. parsley flakes
1/2 c. butter
1 c. barley

Cook first 6 ingredients together until meat is tender enough to pull off bone easily but not until it falls off. Remove meat and strain broth. Cut meat into small pieces. Add to broth the tomato soup and mashed tomatoes with juice; add the onion, parsley flakes, and butter. Bring to boil. Add barley and simmer on low until tender. Add meat and simmer 10 minutes. Serves 8.
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