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Melt butter in a Dutch oven; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add water; cook, stirring constantly, until bubbly. Stir in beef mixture and remaining ingredients. Bring to a boil; cover and simmer 45 minutes to 1 hour. Yield: 4 1/2 quarts.
Beef Barley Vegetable Soup
(Makes about 21/2 quarts)
1 pound beef shanks, cracked
7 cups water 1
90.5%