Vegetable Soup
2 large turnips
2 large carrots
2 Spanish onions
1 cup pearl barley
1-1/2 oz butter
1 cup milk
Salt and pepper to tasteCover the vegetables with cold water and allow them to boil from 2 to 3 hours, then rub through a sieve and add butter and milk. It too thick, add more milk. Boil up and serve.
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