Name: Beef and Barley Soup
Prep time: 30 min
Total time: 55 min
Yield: 12 cups

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Beef and Barley Soup

Yield: 12 cups

(This may still be served at Cinderella's Royal Table)

2/3 cup uncooked pearl barley 1 cup (about 1/4 pound) diced, cooked roast beef

1 teaspoon salt 10 cups water

4 cups boiling water 5 beef bouillon cubes

2 tablespoons margarine 2 chicken bouillon cubes

1 large onion, diced fine 1 teaspoon salt

1 large carrot, diced fine 1/4 teaspoons white pepper

2 teaspoons dried shallots or 1/4 teaspoons dried minced garlic

6 teaspoons fresh, chopped fine 1 tablespoon 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 sauté 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.

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