Pork Bone Soup

GRANDMA TUFFY'S POTATO SOUP Printed from COOKS.COM 3 lbs. pork neck bones 16 c. water 9 med. potatoes, cut into bite sized pieces 1 lb. carrots, sliced or diced 6 ribs celery, sliced or diced 1 lg. onion, chopped 2 cloves garlic, minced 1/2 c. barley 2 tbsp. salt (or to taste) 1/2 tsp. pepper 2 tsp. marjoram 1/3 c. dried mushrooms, chopped, and soaked in water (optional) 1 stick butter 1/2 c. flour Combine bones and water. Bring to a boil; reduce and simmer, covered, about 2 1/2 hours. Remove bones and discard. Remove rest of debris and fat from stock. Add potatoes, celery, carrots, onion, garlic, barley, and spices. Return to boil; reduce, cover, and simmer until vegetables are tender (20 minutes). Add mushrooms and simmer 10 minutes more. Meanwhile, in a small skillet, melt butter and stir in flour. Stir constantly until browned a bit. Add to broth, stirring until soup is slightly thickened.