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Ingredients
  • 6 cups defatted beef stock or low-sodium broth
  • 1 carrot, thinly sliced
  • 1 celery rib, thinly sliced
  • 1 small onion, finely chopped
  • ¾ pound cremini or white button mushrooms, thinly sliced
  • ½ cup barley
  • Salt and freshly ground pepper
  • Flat-leaf parsley leaves, for garnish
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