Scotch Barley Soup

Recipe Ingredients

4		Carrots - grated
3		Onions - chopped
2		Parsnips - diced
4 tablespoons	60ml	Butter
2		Water
1 cup	237ml	Pearl barley
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

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 1/2 hours. Sprinkle with the parsley. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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