MAMA'S BARLEY SOUP

2 TBSPS.OIL
1-2 LBS. STEW MEAT CUT INTO 1" CUBES
2 TOES GARLIC
3 CUPS WATER
1 SM. CAN SLICED MUSHROOMS
1 LG. ONION, CHOPPED
2 CARROTS, CHOPPED
2 STALKS CELERY, CHOPPED
1 CAN ROTEL TOMATOES, DICED
1/2 CUP BARLEY
3 CANS (14-1/2 OZ.) BEEF BROTH
CHOPPED FRESH PARSLEY

1) HEAT OIL IN IRON POT, SAUTE MEAT TILL BROWN ON ALL SIDES.  ADD
   3 CUPS WATER.  STIR, SCRAPING BOTTOM AND SIDES OF POT.  HEAT TO
   BOILING THEN REDUCE HEAT.  SIMMER PARTLY COVERED FOR 1/2 TO 1
   HOUR.  REMOVE SCUM FROM SURFACE WITH SPOON.

2) ADD MUSHROOMS AND LIQUID, TOMATOES AND LIQUID, AND REMAINING      
   INGREDIENTS.  SIMMER PARTIALLY COVERED UNTIL MEAT IS TENDER. 
   1 TO 1-1/2 HOURS.

3) SEASON TO TASTE.  SPRINKLE WITH PARSLEY BEFORE SERVING.