Ingredients

• A leg of lamb bone, cracked (with meat on it)
• 2 or 3 medium onions, whole
• 6 stalks of celery, diced
• 6 carrots, diced
• 1 garlic clove
• 1/2 cup pearl barley
• salt, pepper, parsley, and some celery leaves

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Instructions

1. Wash barley first. Put in kettle and add other ingredients. Cover with water. Cook slowly at least four hours. Soup should cook down until quite thick. Refrigerate for at least four hours. Add water when reheating to serve. Correct seasoning at that time and remove meat bone and celery leaves before serving.