Let a 2 pound soup bone (joint, marrow or beef) stand one half hour in 2 quarts of cold water. Add 1 tbls salt and and a few herbs. Bring slowly to a boil. Remove scum that forms occasionally. Simmer for 4 hours. Remove bone and meat and strain stock and measure. Add meat to stock and prepared vegetables in these suggested proportions:
3 cups finely diced veggies: onions, celery, potatoes. (Turnips are also recommended but I don't use them)
1/3 cup rice or barley
6 cups stock
Simmer about 45 minutes.This soup is often best the second day.