This entry was posted on Tuesday, August 28th, 2007 at 1:35 am and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 4 carrots, grated
- 3 onions, chopped
- 2 parsnips, diced
- 4 tablespoons butter
- 2 quarts water
- 1 cup pearl barley
- 2 teaspoons pepper
- 2 tablespoons chopped parsley
Cook the carrots, onions and parsnips in the butter for 15 minutes. Add the water, bring to a boil and stir in the barley, salt and pepper. Cook over low heat 1 ½ hours. Sprinkle with parsley. Serves 6.