Mushroom Barley Soup

8 cups water
8 beef bouillon cubes
6 carrots — diced
4 onions — chopped
1 pound mushrooms — thinly sliced
1 pound stew beef — cut into small cubes
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup quick-cooking barley

In a large soup pot, combine the water, bouillon cubes, carrots, onions, mushrooms, stew beef, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally.

Reduce the heat to low and simmer partially covered for 40 minutes, stirring occasionally.

Add the barley, and cook partially covered for 10 to 20 minutes, or until the barley is tender.

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