8 cups
beef stock
3/4 cup
pearl barley
4 carrots,
cut in 1" (2.5 cm) pieces
2 onions,
coarsely chopped
2 small
white turnips, cut in 1" (2.5 cm) cubes
2 stalks
celery, cut in 1" (2.5cm) pieces
1 leek
(white part only), chopped
1 cup
sliced mushrooms
1/4 cup
butter
1/4 tsp
pepper
salt to
taste
1/4 cup
chopped parsley |