2/3 c. uncooked pearl barley
1 tsp. salt
4 c. boiling water
2 tbsp. butter
1 lg. onion, diced fine
3 stalks celery, diced fine
1 lg. carrot, diced fine
2 tsp. shallots, dried or 6 tsp. fresh, chopped fine
1 c. cooked roast beef, diced
5 beef bouillon cubes
2 tsp. salt (2 chicken bouillon)
1/4 tsp. white pepper
1/4 tsp. dried garlic, minced
1 tbsp. parsley flakes

Combine barley, salt and 4 cups boiling water in a saucepan and cook, covered, 30 to 40 minutes or until soft. Drain in colander and rinse well with cold water. Set aside.

In a large sauce pot, heat butter and saute 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.