|Barley||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon|
|Peas||2 Tablespoon, boiled|
|Diced carrots||2 Tablespoon, boiled|
|Diced french beans||2 Tablespoon, boiled|
Soak the barley in water for three or four hours.
Boil eight cups of water, put in the barley, potatoes and onion.
Cook on a moderate fire for about forty five minutes till the barley becomes quite tender, adding one more cup of water if necessary.
Remove from the fire and strain into another pan.
Add salt, butter and milk to the strained soup.
Simmer for a few minutes.
Add boiled vegetables to give color and extra flavor.