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Mushroom Stew

A hearty soup great for a winter’s day.

1 can (10 ¾ ounces) condensed tomato soup
1 can (10 ¾ ounces) cream of mushroom soup
2 ½ cups water
2 pounds beef stew meat, cut into cubes
2 bay leaves
3 medium potatoes, peeled and cut into chunks
3 carrots, cut into rounds
1 pound fresh mushrooms, cut in half
1 tablespoon quick-cooking tapioca
directions
In large soup pot, stir the soups and the water together. Add the bay leaves and meat. Cover and bake at 325 degrees F for 1 ½ hours. Stir in the potatoes, carrots, mushrooms and the tapioca. Cover and bake another hour.

suggestions
Remember to remove the bay leaves before serving!