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Ingredients: 2 Pound(s) Beef bones, meaty water 6 Peppercorns 1 1/2 Teaspoon(s) Dried basil leaves 1 Cup(s) Carrots, chopped 1 Cup(s) Celery, chopped 1 Cup(s) Turnips, chopped 1/2 Cup(s) Onion, chopped 1/4 Cup(s) Pearl barley, med. Directions: In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2 hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts).
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