Barley Broth
1 carrot
1 turnip
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 cup pearl barley
3 qts waterScrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley.
The celery may be omitted if desired, or, when in season, 1 teacup green peas may be substituted.
Shred all the vegetables finely; put in saucepan with the water. Bring to the boil and slowly simmer for 2 to 3 hours. Add the chopped parsley and serve.
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