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Beef Barley Soup II

1 1/2 pounds beef shank bone and meat
2 marrow bones
2 1/2 quarts water
1/4 cup parsley flakes
1/4 cup celery flakes
5 teaspoons salt
3 tablespoons chopped onion
1/4 teaspoon pepper
1/2 teaspoon ground ginger
5 whole mushrooms
1 cup diced carrots
1/2 cup pearl barley

Place bones, meat, water, parsley and celery flakes, salt, onion, pepper, ground ginger and mushrooms in large kettle. Simmer, covered, 2 hours. Remove bones. Add carrots and barley; simmer 2 hours longer or until barley is cooked.

Makes 8 servings.