2 lb. English cut flanken (koshered)
Water
1 or 2 (1 inch) marrow bones
Salt and pepper to taste
Dash of garlic powder
2 stalks celery
Onion, scored, peeled
3 lg. carrots, quartered or sliced
1/2 heaping c. med. barley
2 pkg. dried imported mushrooms

Kosher the meat. In a 6 quart pot place the flanken and the marrow bones. Fill the pot with water up to one inch from the top of the pot. Bring to a slow boil. Skim the top of the soup. Season with salt and pepper to taste and add a dash of garlic powder.

Add to the soup the celery, onion, carrots and barley. Partially cover the pot so that the steam can escape. Cook at a slow simmer.

Add the dried mushrooms while cooking. Taste for reseasoning. Cook slowly for at least 2 hours or until meat is very tender. Serve. The meat tastes delicious serving with horseradish.