Yield: 6 Servings
|2 pounds||Beef; cubed|
|2||Ribs celery; sliced|
|2 cups||Tomato juice|
|½ pounds||Fresh mushrooms; sliced|
Put meat and onions in soup kettle with water to cover. Simmer ½ hour.
Discard onions. Add vegetables, barley and tomato juice. Simmer until meat is tender, about 1-½ hours. Brown mushroom slices in a small amount of fat, but do not overcook. Add to soup. Salt and pepper to taste. Serve hot.
Garnish with parsley. Makes 3 quarts. Freezes well.
MRS RAY FULLER (MARY)
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .