Oxtail Soup

4 pounds oxtails

1 cup onion, sliced or chopped

4 tablespoons butter or margarine

1½ teaspoons salt

1 teaspoon pepper

1 bay leaf

2 tablespoons dried parsley or ¼ cup fresh, chopped parsley

6 carrots, chopped

3 ribs celery, chopped

1 can (28 ounces) diced tomatoes

1 teaspoon thyme

¾ cup medium barley

Brown oxtails and onions in melted butter in a Dutch oven or soup kettle. Add enough water to cover by 1 to 2 inches. Add salt, pepper and bay leaf; heat just to a boil and then simmer, covered, for 3 to 4 hours or until meat is almost falling off the bone.

Add parsley, carrots, celery, tomatoes and thyme; simmer 30 minutes longer or until vegetables are tender.

Remove bay leaf and oxtails. Cut meat from the bones and return meat to the pot.

Add barley and simmer until cooked, about 35-40 minutes. Add salt and pepper if needed.

For a thicker soup, add more barley or a few tablespoons of flour whisked into a little cold water.

Serves eight to 10.