Vegetable Soup Recipe

1 potato.

2 onions.

2 carrots.

2 turnips.

2 sticks of celery.

3 pints water.

3 or 4 thick slices of beetroot.

1 dozen small sprigs of watercress.

1 dozen small sprigs of parsley.

1 1/2 teaspoons salt.

2 tablespoons pearl barley.

1 ounce butter.



Dissolve the butter in a saucepan, place in the onions sliced, and fry

five minutes; then add all the other ingredients and boil for one and a

half hours. Strain before serving. If liked, a carrot and turnip, neatly

cut into little strips, may be boiled separately, strained, and added to

the soup before serving.

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