2 lb. flanken and soup bones
3 qt. water
1 parsnip
2 carrots
2 whole onions
1 turnip
1 tbsp. Accent
2 tbsp. Kosher salt
1/2 tsp. pepper
3/4 c. med. pearl barley
12 oz. fresh mushrooms
1 med. onion, finely chopped
6 tbsp. salad oil

This soup should cook slowly for 5 hours. First cook flanken and soup bones in water. Add peeled parsnip, carrots, whole onions, turnip, Kosher salt, pepper and Accent. (Vegetables may be removed after 1 hour.)

While soup is cooking, chop mushrooms and lightly saute with chopped onion about 10 minutes. Set aside.

Cook barley in quart and a half of boiling salted water for 45 minutes. Drain. Add barley and sauteed mushrooms and onion to soup; let cook at least 1 hour before serving.