Polevka Krupkova s Susenymi Houbami (Barley Soup with Mushrooms)

Directions

1. Cook soup bone with carrots, celery, onion and parsley in water for 1 hour.
2. Add water, if necessary.
3. Rinse barley twice in hot water.
4. Add butter, salt and 1 quart water to barley and cook until soft.
5. In another kettle, cook mushrooms for 15 minutes.
6. Drain and chop them with 2 sprigs parsley.
7. Add at least 1 quart of the vegetable beef stock, drained cooked barley, and flour which has been browned in butter.
8. Continue cooking for at least 10 minutes.