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1 medium onion
2 (10-ounce) packages fresh mushrooms, thinly sliced
3 carrots: 2 grated, 1 sliced
3 stalks celery, thinly sliced
4 tablespoons Knorr Mushroom Soup Mix
2 teaspoons salt
1 teaspoon Pereg Black Pepper
1 and 1/4 cups Glicks Pearl Barley
oil, for sautéing
In an eight-quart pot, sauté onions in oil.
Add remaining vegetables and sauté until limp.
Add seasonings and barley. Cover with water to three-quarters full.
Cook over medium heat for two-and-a-half hours.
Photography and styling by Periphotography.com
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