Mushroom and Barley Soup

• 2 lbs lean beef flank steak
• 6 beef bones with marrow
• 12 cup pearl barley (rinsed in strainer with cold water)
• 2 (1/2 ounce) packages dried mushroom
• 1 large onion
• 1 large carrot
• 1 parsley root, and top
• 6 celery ribs, and tops
• 1 bunch fresh dill
• 1 lb fresh mushrooms, cleaned and sliced
• salt and pepper

1. Place flanken, bones and dried mushrooms in large pot with barley.
2. Add cold water to within 4" of top of pot.
3. Put in onion, carrot, parsley, including top, celery, dill, salt and pepper.
4. Bring to boil and simmer, covered, for 1 1/2 hours.
5. At this point, remove meat.
6. Then take out marrow bones, and from each bone remove cooked marrow.
7. Place in a blender with the onion, carrot, parsley root and celery ribs and some of the broth.
8. Blend and set aside.
9. Remove dill from soup and discard.
10. Add cleaned and sliced fresh mushrooms to soup with mixture from blender and cook an additional 20 minutes.
11. This soup improves with age and should always be made the day before serving and refrigerated, so that fat can be removed from top.
12. *If freezing soup, let it stand over-night in refrigerator, skim off fat from top, and then freeze.

lean beef, beef, pearl barley, mushroom, onion, carrot, parsley root, celery, dill, fresh mushrooms, salt

Taken from www.food.com/recipe/mushroom-and-barley-soup-183253 (may not work)