| 1. In a large saucepan or stockpot, over low heat, simmer water, bones, shank, herbs and celery 2-3 hours. Do not boil.
2. Remove meat from soup stock, set aside to cool, then shred by hand.
3. Remove and discard bones.
4. Remove and discard herb bundle.
5. Add meat back to stock.
6. Add onions, carrots, potatoes, beef bouillon, and thyme to soup stock.
7. Simmer on low heat 1 hour.
8. Add quick barley.
9. Simmer on low heat 1 hour.
10. Salt and pepper to taste.
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