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King Stefan's Banquet Hall
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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