3 lbs. pork neck bones
16 c. water
9 med. potatoes, cut into bite sized pieces
1 lb. carrots, sliced or diced
6 ribs celery, sliced or diced
1 lg. onion, chopped
2 cloves garlic, minced
1/2 c. barley
2 tbsp. salt (or to taste)
1/2 tsp. pepper
2 tsp. marjoram
1/3 c. dried mushrooms, chopped, and soaked in water (optional)
1 stick butter
1/2 c. flour

Combine bones and water. Bring to a boil; reduce and simmer, covered, about 2 1/2 hours. Remove bones and discard. Remove rest of debris and fat from stock. Add potatoes, celery, carrots, onion, garlic, barley, and spices. Return to boil; reduce, cover, and simmer until vegetables are tender (20 minutes). Add mushrooms and simmer 10 minutes more. Meanwhile, in a small skillet, melt butter and stir in flour. Stir constantly until browned a bit. Add to broth, stirring until soup is slightly thickened.