Shelly's Recipe

BEEF AND BARLEY SOUP

Category: Soups

2/3 cup uncooked pearl barley
1 cup (about 1/4 lb) diced, cooked roast beef
1 tsp salt
10 cups water
4 cups boiling water
5 beef bouillon cubes
2 tbsp butter
2 chicken bouillon cubes
1 large onion, diced fine
1 tsp salt
1 large carrot, diced fine
1/4 tsp white pepper
2 tsp dried shallots or 1/4 tsp dried minced garlic
6 tsp fresh, chopped fine
1 tbsp parsley flakes

Combine barley, salt and 4 cups boiling water in a saucepan and cook, covered, 30-40 minutes or until barley is soft. Drain in colander and rinse well with cold water. Set aside.

In a large saucepot, heat margarine and saute onion, celery, carrot and shallots until soft, stirring occasionally. Add beef, 10 cups water, bouillon cubes, salt, pepper and garlic. Bring to a boil, reduce heat, and simmer covered for 15 minutes or until vegetables are tender. Add parsley flakes and barley and cook 10 minutes longer. If necessary, add additional water.