Instructions
Place the mushrooms in a bowl, cover with hot water and soak for or until softened.
Rinse clean, cut up and set aside.
Place the beef bones in a large soup pot, cover with water by one-inch and bring to a boil over high heat.
Lower the heat and simmer for , skimming any foamy debris that floats to the top.
Add the soup mix packages, including the seasoning packets, the peas, beans, barley, onion, celery, carrots and parsnip.
Add about one tablespoon salt and a few grindings of black pepper.
Add the dill or thyme if desired.
Keep the soup at a simmer and cook for hours and hours, stirring occasionally, until the soup is very thick and the meat is falling off the bone.
Add the lima beans and cook for another .
Add water if too thick or cook longer if not thick enough.
Makes at least 12 servings