Mushroom Barley Soup
Ingredients
- 2-3 lbs flanken or chuck roast
- 2-3 marrow bones
- 5 qts water
- 2 carrots, cut up
- 3 cloves garlic
- 2 onions, diced
- 4 ribs celery, cut up
- 1 pkg Manischewitz vegetable soup mix
- 1 lb dried large lima beans
- 2 oz barley
- 1 pkg sliced mushrooms
- 1 pkg dried mushrooms
- 1/4 cup catsup
Instructions
- Put water and roast in large pot.
- Bring just to boiling point.
- Skim top and add rest of ingredients.
- Simmer about 3 hours or until meat is tender.
- Put 2 cups of the soup in the blender then return to the soup.
- Season to taste.
Notes
You can start with 4 qts. water and add more if necessary. It really depends on how thick you like your soup.