Instructions: In the soup pot melt the salt pork, add the shallots and cook until softened; add the barley and shake the pot to roll and coat the barley with the hot fat. Fry 5 minutes until barley starts to color.

Add the stock and simmer 1 hr. Optionally bind the soup with the egg yolks and cream or omit. Serve and garnish with one or more of the suggested garnishes.

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