1 kangaroo tail (about 3 lbs.)
1 carrot
1 stick celery
3 oz. barley
Salt and pepper
2 1/2 pts. water
1 onion
1/2 turnip or rutabagas
1 tsp. chopped parsley

Wash, trim off fat from tail, divide at joints. Remove meat from bones and cut into small pieces. Add bones and meat to soup pot with water. Salt and pepper. Bring to boil slowly. Skim off fat before and after boiling.

Prepare vegetables diced in small pieces. Add to soup; simmer 2 1/2 hours.

Remove bones. Add more pepper and salt if needed to taste. Skim off fat if necessary. Then add parsley. Serve with crisp croutons.