2 c. thinly sliced fresh mushrooms
1 c. pearl barley
1 lb. beef bones, in sm. pieces if possible
1 carrot, sliced
2 ribs celery, sliced
1 lb. chicken backs and necks or wing tips
3 qts. water
1 tbsp. salt
1/2 tsp. freshly ground pepper
4 tbsp. lard
1 c. finely chopped onion
2 tbsp. chopped fresh parsley
2 or 3 dried mushrooms, broken up (optional)

Place the beef bones, carrot, celery and chicken pieces in a soup pot. Add the water, salt and pepper. Bring to a boil, reduce the heat and simmer for 2 to 3 hours.

In 2 tablespoons of the lard, saute half of the barley until it starts to turn yellow and gives a crackling sound. Add the onion and continue cooking, stirring constantly, until the onion turns limp and glossy. Melt the remaining lard in another pan and quickly saute the fresh mushrooms with the parsley. Set aside.

Strain the broth through a sieve. Discard the bones and vegetables. Add to the broth the remaining uncooked barley. Add the dried mushrooms, if using, and cook for 30 minutes. Add the sauteed barley-onion mixture and cook for 30 minutes more. Add the mushroom-parsley mixture and simmer for 10 additional minutes.

Let the soup stand, covered, for at least 30 minutes before reheating and serving. The sauteed barley will keep its shape; the rest will cook to a pulp and give thickness to the soup.