Lamb bones
8 c. water
2 chopped onions
1/2 c. pearl barley
3 tsp. salt
1/2 tsp. pepper
6 diced carrots
2 tbsp. parsley
1 tsp. rosemary
1 tbsp. Worcestershire sauce

Cook bones in water until meat falls away (2-3 hours). Add everything except carrots and parsley and simmer 40 minutes. Add carrots and parsley and simmer 20 minutes longer. Skim any fat. Yield: 10-12 servings.