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Mushroom and barley soup


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  • 1 lb lean beef, cut in chunks
  • 3 or 4 beef soup bones
  • 3 tbsp safflower oil
  • 12 c water
  • 1 c barley
  • 1/2 c dried green split peas
  • 1/2 dried yellow split peas
  • 1/2 c baby kidney beans
  • 2 large carrots
  • 1 parsnip
  • 2 stalk celery
  • 1 small onion
  • 1 small sweet potatoes
  • 1 4oz cans mushrooms
  • Salt and pepper



Step 1

Sear beef in oil until red is out, place beef and bones in large pit add water, bring to a boil add all dry ingredients, cook until beans start to get sift about 40 minutes, add all fresh vegetables when veggies are soft add mushrooms and heat through. Remove, discard parsnip and onion and bones. Remove sweet potato mash and then return to the pot.

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