|Bones||1 Cup (16 tbs) (From Lamb Roast)|
|Water||8 Cup (128 tbs)|
|Onions||2 Large, chopped|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Carrots||6 Medium, pared and finely diced|
|Chopped parsley||2 Tablespoon|
1. Combine lamb bones with water and half of the onion in a large kettle. (Save remaining onion for Step 3.) Cover; bring to boiling, then simmer 2 to 3 hours or until all meat falls off bones.
2. Strain broth into a large saucepan; cool, then chill until fat rises to top; skim off. Measure broth, adding water, if necessary, to make 8 cups; return to kettle.
3. Stir in remaining onion, barley, salt and pepper; cover. Simmer 40 minutes; stir in carrots. Continue cooking 20 minutes, or until carrots are tender.
4. Ladle into heated soup bowls; sprinkle with parsley.