Combine neck bones and water in an 8-quart stock pot. Cover; cook over low heat 3 to 4 hours, bringing water slowly to a boil. Skim surface. Cover; simmer 1 hour.
Rinse barley, draining well. Add barley and salt to soup; stir well. Cover and simmer 3 hours. Stir in remaining ingredients; cover and simmer 1 hour.
Remove from heat; cool slightly. Strain through several layers of damp cheesecloth; discard bones, barley, mace, vegetables, and raisins. Cover and refrigerate broth overnight; remove and discard fat.
Reheat broth to serving temperature, Ladle into individual serving bowls.