Barley Soup

Combining the two distinctive flavors of barley and mutton with starch vegetables make for a hearty soup that warms you from the inside out.

Make with some mutton a good soup, then wash a teacupful or so of pearl barley in two or three waters, and boil in plenty of fresh water for two hours. Strain the liquor from it, rinse in cold water and set one side. Cut two slices of turnip, and half that quantity of carrot and onion into small dice-shaped pieces all of one size and boil them in a soup-stock until tender, say three-quarters of an hour. Cut up about as small size as much meat as there was turnips and add to the soup. Follow by adding the cooked barley and chopped parsley, seasoning slightly.