This is an Australian soup. If you can not catch a kangaroo, ox tail may be substituted. Melt the fat in a large pan. Add the vegetables and fry for 10 minutes or until golden brown. Add the tail joints, stock, barley, bay leaves, mace, & nutmeg. Bring the mixture to a boil. Reduce heat and simmer for 3 hours. Cool the stock and remove the fat and scum from the surface. Strain the soup to remove the bones. Return soup to a rinsed & dried pan & bring to a boil. Stir in the wine & remove from heat. Serve in a tureen garnished with parsley.{$7e}(Original recipe for 6)
