1 Large soup bone
1 lb. stew meat
3/4 c. barley
3/4 c. milk
1 can hominy
2 c. carrots, cut up
1 onion, chopped
1 potato, cubed
1 1/2 c. celery, chopped
1 to 3 tsp. salt to taste

Cut stew meat into small pieces. Use a 6 to 8 quart kettle, fill 1/2 with water. Add soup bone and meat. Simmer about 2 hours. Remove bone and meat. Refrigerate broth and then skim off fat. Put milk and barley in saucepan, bring to a simmer for 3 minutes, stirring, then add to the broth. Add meat, hominy, vegetables, and onion to the broth. Simmer all for 1 to 2 hours or until soup thickens. Add salt when near done.