Quick Mushroom Stew

• 1 (8 ounce) can mushroom soup
• 1 (8 ounce) can tomato soup
• 2 12 cups water
• 2 cups fresh mushrooms, sliced
• 12 cup barley
• 2 bay leaves
• 3 potatoes, cubed
• 4 carrots, chopped
• 1 tablespoon tapioca
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 garlic clove, minced (or 1 tsp garlic powder)

1. In a dutch oven or casserole dish put soups, water and seasonings.
2. Stir well.
3. Add vegetables, barley and tapioca.
4. Cover.
5. Bake 325 for 2 hours.
6. Remove cover and bake for another 30 minutes.
7. Can be cooked in crockpot on low for 6-8 hours if preferred.
8. Remove bay leaves before serving.

mushroom soup, tomato soup, water, fresh mushrooms, barley, bay leaves, potatoes, carrots, tapioca, salt, pepper, garlic

Taken from www.food.com/recipe/quick-mushroom-stew-142130 (may not work)