2 lb. oxtails, disjointed
2 qt. water
1/2 c. pearl barley
2 med. onions, sliced
3 ribs celery, chopped
3 carrots, cut in 1/4 inch slices
2 bay leaves
2 tsp. salt
1/2 tsp. each pepper and thyme
1/2 c. chopped fresh parsley

Combine all ingredients except parsley in large kettle or Dutch oven. Bring to boil, reduce heat, cover and simmer 2 1/2 to 3 hours, or until meat falls from bones. With slotted spoon remove oxtails and cool. Cut any meat from bones and return meat to soup. Refrigerate overnight.

Next day lift off fat and discard. Heat and season soup with more salt and pepper, if desired, and sprinkle with parsley. Good with crusty bread.

Makes 6 servings.