3 lbs. meat with bones
1/4 c. barley
1 tsp. beef bouillon
1 tsp. chicken bouillon
Water to cover the meat

Bring to boil, cover and simmer 2 to 3 hours. 1 lg. onion, 2 med., chopped 4 stalks celery, chopped 3 lg. carrots, grated Leaves to celery, chopped Salt to taste

Cover and cook/simmer additional hour after veggies have been added. Serve with toasted French bread slices. Serves 6 to 8.