Barley Soup

Ingredients:

• 8 cups Beef stock
• 3/4 cup Pearl Barley
• 4 pieces Carrots, cut in 1-inch
• 2 pieces Onions, coarsely chopped
• 2 small White turnips, cut in 1-inch cubes
• 2 stalks Celery, cut in 1-inch pieces
• 1 Leek ( white part only), chopped
• 1 cup Sliced mushrooms
• 1/4 cup Butter
• 1/4 tsp Pepper
• Salt to taste
• 1/4 cup Chopped Parsley
  

Procedure:

Heat beef stock to boiling. Rinse barley under cold running water and add to boiling stock. Bring back to a boil, turn down heat, cover and simmer until barley is beginning to get tender, about 1 1/2 hours. Add vegetables and continue cooking about 30 minutes or until vegetables are just tender. Stir in butter and pepper. Taste and add salt if necessary. Stir in parsley.

6 servings