Beef Mushroom Barley Soup
Denise Hose

1-1/2 lbs. beef cubes
1 tablespoon oil
2 cups chopped onions
1 cup diced carrots
1/2 cup diced celery
1 lb. fresh sliced mushrooms
2 garlic cloves, minced
1/2 teaspoon thyme
1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) beef broth
2 cups water
1/2 cup medium pearl barley
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped parsley

In Dutch oven or soup kettle, brown meat in oil.  Remove meat with slotted spoon and set aside.  Sauté onions, celery and carrots in drippings over medium heat until tender approximately 5 minute.  Add mushrooms, garlic and thyme; cook and stir for 3 minutes.  Add broths, water, barley, salt and pepper.  Return meat to pan; bring to a boil.  Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender.  Add parsley.

Cream of Tomato Soup
Denise Hose

2-1/4 cups diced peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon vegetable oil
2 tablespoon flour
1 cup evaporated milk
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons sour cream
3 teaspoons minced fresh parsley or basil

In a saucepan, bring tomatoes, onion and celery to a boil.  Reduce heat and simmer for 15 minutes stirring often.  Cool for 10 minutes.  Pour into blender and process to smooth.  In large saucepan heat oil; stir in flour until smooth.  Gradually add milk; bring to a boil.  Cook and stir for 2 minutes.  Gradually stir in tomato mixture.  Add salt and pepper and heat through.  Top individual servings with sour cream and parsley or basil.

Vegetable-Burger Soup
Lynne Boppe

1/2 lb. lean ground beef
1 (16 oz.) can Hunt's Whole Tomatoes
1 (8 oz.) can Hunt's Tomato Sauce
1 (10 oz.) package frozen mixed vegetables
1/4 cup dry onion soup mix
1 teaspoon sugar

In large saucepan brown meat.  Drain off fat.  Stir in 2 cups water and remaining ingredients.  Bring to boiling.  Reduce heat; cover and simmer 20 minutes.  Makes 6 to 8 servings.

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