Brown stew meat in salad oil in a 10-quart Dutch oven. Pour off fat. Add
water, tomatoes with liquid, onions, salt & pepper. Heat to boiling, reduce
heat to low. Cover & simmer 1 hour, stirring occasionally. Stir in barley.
Heat to boiling, reduce heat to low. Cover & simmer 30 minutes. Add
broccoli, carrots, mushrooms & thyme; heat to boiling again. Reduce heat,
cover & simmer 40 minutes or until vegetables are tender, stirring
occasionally. Recipe yields about 14-16 servings. Leftover soup may be
frozen & served up to 3 months later.
KAY PILLOW MAULDIN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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