Barley Soup - cooking recipe

Ingredients

1 lb. soup bone with some meat
1/2 c. pearl barley, cooked in 4 parts water
1 c. diced mixed vegetables (carrots, celery, parsley root)
1 bay leaf (optional)
1 garlic clove
8 c. cold water
3 or 4 large potatoes, pared and diced
1 Tbsp. chopped parsley
1 Tbsp. chopped dill
3 chicken instant broth
3 Tbsp. butter
pepper and salt
about 2 Tbsp. flour

Preparation

Put meat in kettle and add water to cover.
It is better to start with more water and let it cook away than to add water later on.
Bring to a boil, reduce heat, and continue cooking, skimming occasionally until meat is half done.
Add diced vegetables, garlic, bay leaf, chicken instant broth and potatoes and simmer until meat is tender.
Cook the pearl barley separately, adding half the butter.
When meat and potatoes are done, remove bones and add barley.
Bring to a boil.
Check the seasoning.
Brown the flour in the butter or margarine until light brown (add a little of the soup liquid, stirring constantly and thicken the soup with the mixture.
Add chopped parsley and dill.