Saturday, January 26, 2008

Barley Broth

1 carrot
1 turnip
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 tea-cup pearl barley
3 qts. water. (The celery may be omitted
if desired, or, when in season, 1 tea-cup green peas may be substituted.)

Scrub clean (but do not peel) the carrot and turnip. Wash celery, parsley, and barley. Shred all the vegetables finely; put in saucepan with the water. Bring to the boil and slowly simmer for 5 hours. Add the chopped parsley and serve.

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