Barley Broth

1. 1

   Combine neck bones and water in an 8-quart stock pot. Cover; cook over low heat 3 to 4 hours, bringing water slowly to a boil. Skim surface. Cover; simmer 1 hour.

2. 2

   Rinse barley, draining well. Add barley and salt to soup; stir well. Cover and simmer 3 hours. Stir in remaining ingredients; cover and simmer 1 hour.

3. 3

   Remove from heat; cool slightly. Strain through several layers of damp cheesecloth; discard bones, barley, mace, vegetables, and raisins. Cover and refrigerate broth overnight; remove and discard fat.

4. 4

   Reheat broth to serving temperature, Ladle into individual serving bowls.

* Per serving · 4 servings · Values may vary.

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