3 ounces barley

3 pints water

4 peppercorns 1/2 teaspoon salt 1ounce carrots

1ounce turnips

1ounce onions or leeks

1ounce celery

1/4 pint peas - fresh or bottled

3 teaspoons chopped parsley

Put the barley, water, peppercorns and salt into a saucepan, and boil for one hour. Put the water and two tablespoons of the barley back into the saucepan. Cut the carrot, turnip and onion into small dice, and the celery and leek into small slices, and add them, with the peas, to the barley, etc. Cook until the vegetables are tender. Add the parsley, and serve.

If bottled peas are used, they should not be added until the vegetables are tender.