2 qts. strained tomato or part beef or chicken stock

1 cup chopped onion 1/2 cup chopped carrot

1/2 cup chopped turnip 1/4 cup chopped parsley 1/2 cup green pepper 1 cup oil or drippings 1 cup barley flour

2 teaspoons salt

Cook chopped vegetables in drippings very slowly for fifteen or twenty minutes; skim or strain out, and reserve for soup. Stir flour into fat, add hot, strained tomato, and boil five minutes, stirring constantly. Add salt, and serve.