Grandma Tuffy's Potato Soup Recipe

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

1. Combine bones and water.
2. Bring to a boil; reduce and simmer, covered, about 2 1/2 hrs.
3. Remove bones and throw away.
4. Remove rest of debris and fat from stock.
5. Add in potatoes, celery, carrots, onion, garlic, barley, and spices.
6. Return to boil; reduce, cover, and simmer till vegetables are tender (20 min).
7. Add in mushrooms and simmer 10 min more.
8. Meanwhile, in a small skillet, heat butter and stir in flour.
9. Stir constantly till browned a bit.
10. Add in to broth, stirring till soup is slightly thickened.

pork neck bones, water, potatoes, carrots, celery, onion, garlic, barley, salt, pepper, marjoram, mushrooms, butter, flour

Taken from cookeatshare.com/recipes/grandma-tuffy-s-potato-soup-33623 (may not work)