1 lb. fresh mushrooms
1/4 c. oil
2 lbs. beef soup meat
1 lg. chopped onion
1-2 c. sliced carrots
7 c. water
1 (1 lb.) can whole tomatoes, crushed
2 tsp. salt
1 tsp. marjoram leaves
Pepper
1/2 c. regular cooking rice, uncooked
1/2 c. chopped parsley
Beef bouillon (if needed)

Clean and slice mushrooms; set aside. In a large pot, heat oil and brown meat on all sides. Add onion and carrots; saute five minutes. Stir in water and tomatoes, salt, marjoram, and pepper; bring to a boil. Reduce heat and simmer, covered, one hour. Skim fat. Add mushrooms and rice; simmer, covered, 30 minutes longer, stirring occasionally. Remove meat from soup, then remove meat from bones. Break into pieces and return to soup. Add parsley; adjust seasoning and bouillon if needed.