Beef and Barley Soup I

Ingredients

For 16 servings

• •2 beef soup bones
• •2 c. à soupe kosher salt
• •5 stalks celery
• •1 onion, quartered
• •0.5 c. à café ground black pepper
• •2 'bouqet garni' spice balls
• •0.5 lb baby carrots
• •0.25 tasse fresh parsley
• •11 cloves garlic, peeled
• •1 tasse barley

Method

1. 1.Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
2. 2.Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
3. 3.Remove and discard onion, bouquets garnis, celery, and parsley.
4. 4.Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.