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Tomato soup with barley and basil


Four servings


oil for frying
1 medium onion, chopped
about 10 button mushrooms (nearly a full plastic basket), chopped
3 stalks celery, chopped, and leaves removed
about 8 ripe tomatoes, roughly chopped (±1 kilo; alternately use an 800-gram can of whole or chunked tomatoes)
1/2 cup barley, preferably presoaked
2 teaspoons salt
1/3 c basil leaves (4 big stalks’ worth)



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