2 lb. short ribs
1/4 c. oil
3/4 c. chopped onion
1 c. sliced carrots
7 c. water
2 cans (1 lb. each) whole peeled tomatoes, crushed
1 tsp. dried marjoram leaves, crushed
1 lb. mushrooms, sliced
1/2 c. rice
1/2 c. chopped parsley
Salt & pepper to taste

In large pot brown meat in hot oil. Add onion and carrots; saute for 5 minutes. Stir in water, tomatoes and their liquid and marjoram. Bring to a boil. Reduce and simmer, covered for 1 hour.

Clean and slice mushrooms and add to pan with rice. Simmer mixture, covered, 30 minutes more. Remove meat from soup. Remove meat from bones and cut into 1 inch cubes. Return meat to soup and discard bones. Stir in parsley and season with salt and pepper. Makes about 3 quarts.