2 beef shanks, about 1 inch thick
1 stalk celery, cut up in sm. pieces
1 big and 1 sm. potato, cut up in sm. pieces
1 carrot, cut up in sm. pieces
8 c. liquid (3 c. beef broth and 5 c. liquid vegetables are cooked in)
1 med. onion, finely chopped
1 can cream of mushroom soup
1/3 c. pearled barley
2 tbsp. butter
2 tbsp. flour
1 3/4 tsp. salt
1/3 tsp. pepper
1/4 tsp. dill weed

Cook beef and save broth. Cut meat into bite-sized pieces. Skim fat. Reserve 1 cup of broth. Add the rest of broth to soup pot. Cook celery, potatoes, and carrots in enough water to make up the difference between the broth and the 8 cups of liquid. Put this in the soup pot.

In small saucepan, melt butter. Stir in flour, salt and pepper. Cook until lightly browned, stirring occasionally. Stir in the 1 cup of reserved broth. Cook until mixture boils. Add flour mixture to soup pot. Heat to boiling. Stir in mushroom soup, onion, and barley. Shake in dill weed. Cook until soup is thick. Serve.