Creamy Turnip Carrot And Barley Soup

Ingredients

• 2 large turnips
• 2 large carrots
• 2 Spanish onions
• 3/4 cup pearl barley
• 1.5 oz butter
• 1/2 pint milk
• salt and pepper to taste

Method

1. 1 Cover turnips, carrots, onions, and barley with cold water and boil for 2 to 3 hours.
2. 2 Rub the cooked mixture through a sieve.
3. 3 Stir in butter and milk, adding more milk if the soup is too thick.
4. 4 Boil up and serve.