2 tbsp. pearled barley
3 lb. soup bone (or lamb shank)
1 1/2 qt. cold water
1/8 tsp. pepper
1 tsp. salt
1/4 c. each: diced celery, carrots, turnips, onion and potatoes
1 tbsp. minced parsley

Wash meat and put in soup kettle. Cover with cold water and the salt. Heat to boiling point; lower heat and simmer for 3 hours or until meat leaves bone. Remove meat from bones; return meat to stock; add barley and the vegetables and cook 45 minutes. Serves 6.