Banquet Hall Beef Barley Soup

4 C boiling water
1 T coarse salt
2/3 C uncooked pearl barley

2 T butter

1 small onion, diced

2 medium carrots, diced

2 ribs celery, diced

2 t dried shallots

3/4 lb 1-inch cut deli roast beef, cut into small pieces

8 C water

5 beef bouillon cubes, crumbled

2 chicken bouillon cubes, crumbled

1/2 t salt

1/4 t white pepper

2 T garlic, minced

1 t parsley flakes

Combine boiling water and coarse salt over medium high.

Add pearl barley, stir, cover, and reduce heat to low.

Cook 30-40 mins or until tender, drain, and rinse with cold water.

Separately, melt butter in a large Dutch oven over medium heat.

Sauté onions, carrots, celery, and shallots 5 mins or until tender.

Add beef, water, all bouillon cubes, salt, pepper, and garlic.

Bring soup to boil, cover, and reduce heat to low.

Cook 20 mins or until meat is tender.

Add parsley and cooked barley and continue cooking 10 mins.

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