Beef Mushroom Barley Soup - OAMC

• 12 lb ground beef
• 13 large onion
• 14 clove garlic, minced
• 4 116 ounces cans cream of mushroom soup
• 1 12 ounces cans mushroom stems and pieces
• 18 can water or 18 can red wine
• 18 tablespoon instant beef bouillon
• 18 teaspoon pepper
• 3 cups water
• 12 cup barley, uncooked
• 1 cup celery, sliced
• 1 cup carrot, sliced
• 1 parsley sprig
• 1 bay leaf
• 34 teaspoon salt

1. Dip container of 3 cups frozen mix (see recipe#107902) into hot water just to loosen.
2. In Dutch oven, heat frozen mix and remaining ingredients to boiling.
3. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes.
4. Remove bay leaf.
5. Serve.

ground beef, onion, clove garlic, cream of mushroom soup, mushroom stems, water, instant beef bouillon, pepper, water, barley, celery, carrot, parsley, bay leaf, salt

Taken from www.food.com/recipe/beef-mushroom-barley-soup-oamc-108070 (may not work)