Scotch barley soup <dairy>

6 servings

Ingredients

Quantity Ingredient
4 Carrots -- grated
3 Onions -- chopped
2 Parsnips -- diced
4 tablespoons Butter
2 quarts Water
1 cup Pearl barley
2 teaspoons Salt
½ teaspoon Pepper
2 tablespoons Chopped parsley

Directions

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 1½ hours. Sprinkle with the parsley.

Serves 6. Recipe Source: THE ART OF JEWISH COOKING Recipe By : Jennie Grossinger - "The Art Of Jewish

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