1 piece of flanken (4 lbs.)
4 qts. water
8 tsp. vegetable broth
1 tsp. salt (or season to taste)
1/2 c. chopped fresh parsley
2 c. chopped onions
2 c. carrots, sliced
2 c. celery, sliced
1 c. fine barley
1 lb. sliced mushrooms

Place flanken in a pot with water. Add broth, salt, onions, carrots, celery, and parsley. Bring to a boil. Lower heat and cover, simmer for 3 hours. Cool and refrigerate overnight and covered. The next day skim fat. Remove flanken cut up, remove bones and return to soup. Add barley, simmer over low heat for 40 minutes. Add mushrooms and cook for 20 minutes more.

(NOTE: If freezing don't add mushrooms until you are ready to serve).