COCK-A-LEEKIE SOUP

3 1/2 pounds Frying Chicken, cut into 8 pieces
1 pound Beef Shanks, cut into 1″ pieces
6 cups Chicken broth
3 slices Thick cut Bacon
1 Tablespoon Dried leaf Thyme
1 Bay leaf
3/4 cup Pearl Barley
1 1/2 cups Chopped Leek, white only
Salt and Pepper to taste
2 Tablespoons Chopped parsley

Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley.

BEEF & BARLEY VEGETABLE SOUP

3 pounds Soup Meat
2 Tablespoons Fat
2 quarts Water
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
1/2 cup Barley
1 cup Carrots, cubed
1/4 cup Onion, chopped
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas

Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well.