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King Stefan's Banquet Hall


Soups

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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See ya real soon!