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Barley and Mushroom Soup

Ingredients:

1 tin (16 oz) tomatoes, chopped, with the juice
1900 mls water
1 onion, thinly sliced
2 stalk(s) celery with leaves, diced
2 tblsp. chopped fresh flat-leaf parsley
½ green pepper, chopped
75 g 3 oz- whole barley
75 g – 3 oz small dried lima beans
1 carrot, sliced
450g -1 lb mushrooms, sliced
2 teasp. salt
2 tblsp. chopped fresh dill

Method:

Place the tomatoes, juice, water, onion, celery, parsley,green pepper, barley and lima beans in a large pan. Bring to the boil and simmer, covered for around 1 ½ hours. Add the carrots, mushrooms,salt and dill and continue simmering for another 20 minutes until the carrots are tender. Add seasoning to taste and sprinkle with more dill if desired.

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