Beefy Mushroom Rice Soup

• 1 lb. fresh mushrooms, cleaned and sliced
• 2 Tbsp. oil
• 2 lb. short ribs or soup meat
• 3/4 c. chopped onion
• 7 c. water
• 2 (1 lb.) cans crushed tomatoes
• 1 tsp. marjoram leaves
• 1/2 c. regular uncooked rice
• 1 c. sliced carrots
• 1/4 tsp. pepper
• 1/2 c. chopepd fresh parsley
• 2 beef bouillon cubes

1. In a large saucepan heat oil.
2. Brown meat on all sides.
3. Add onion and carrots, saute for 5 minutes.
4. Stir in water, tomatoes, bouillon, marjoram and pepper.
5. Bring to a boil.
6. Reduce heat. Simmer, covered, 1 hour.
7. Skim fat.
8. Add mushrooms and rice. Simmer 30 minutes longer.
9. Remove meat from bones and cut into bite size pieces.
10. Return meat to soup.
11. Add parsley.
12. Heat until hot. Makes 3 quarts.

fresh mushrooms, oil, short ribs, onion, water, tomatoes, marjoram leaves, regular uncooked rice, carrots, pepper, chopepd fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=212474 (may not work)