2 pounds flanken ribs, meaty and lean (sometimes called short ribs)
2 medium onions, chopped
3 medium carrots, thinly sliced
1 can beef broth (10-1/2 ounces)
1 can chicken broth (10-1/2 ounces)
1 cup water
salt and pepper to taste
1 clove garlic put through a press

1 cup cooked barley*

Combine first eight ingredients in a large saucepan or soup pot and simmer mixture for about 1-1/2 to 2 hours, or until meat is tender. Do not cover the soup entirely, but leave the lid slightly ajar. Stir in the cooked barley and heat through. Allow the soup to chill and remove every trace of fat. When ready to serve, heat through. Serves 6.

Note--*Cook barley separately in water, until tender. Drain and rinse with cool
water. I recommend that you cook 1 pound of barley at a time and freeze it
in small quantities in little plastic bags. It is very handy to have on hand
for instant soups, but quite a bother to make in small quantities.
--Don't be misled by the simplicity of this soup. It is very delicious, indeed,
and an honest soup with much heart.

Onion Roulades

1 package (8) crescent rolls
melted butter
4 teaspoons dried onion soup mix
1 package (3 ounces) cream cheese
1 egg, separated

Roll out crescent rolls and press together to remove the dots. You will have 4 rectangles. Brush rectangles with melted butter. Combine soup mix, cream cheese and egg yolk until blended. Spread mixture evenly on prepared rectangles. Roll each rectangle, jelly-roll fashion, and place, seam side down, on an ungreased pan. Brush with beaten egg white. Sprinkle with a little grated Parmesan cheese. Bake at 375° for about 13 minutes or until top is golden brown. Cut in half and serve warm. Yields 8 roulades.

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