Created by dienia b on February 8, 2017
Step 1: Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
Step 2: Add salt, pepper and bay leaves. Bring rapidly to boiling. Reduce heat. cook 1 hours
Step 3: Add carrots, barley, celery and onion;tomatoes,mushrooms, Worcestershire sauce, bouillon cube and oregano and parsley pepper cover and simmer until meat is tender, about 2 1/2 hours.
Step 4: Remove and discard bone and bay leaves.
Step 5: Cut meat into bite-size pieces and return to soup.