Vegetable Soup Recipe
Ingredients
| Barley | 1 Tablespoon | |
| Peas | 125 Gram | |
| Tomatoes | 3 | |
| Butter | 1 1/2 Tablespoon | |
| Onion | 1 | |
| Milk | 4 Tablespoon | |
| Potato | 1 | |
| Salt | 1 Teaspoon | |
| Carrot | 1 Small | |
| French Beans | 8 |
Directions
Soak the barley in water for an hour.
Cut the vegetables into small pieces.
Boil the vegetables and barley in six cups of water for about half an hour till tender.
Set aside a part of the vegetables and barley.
Rub the remaining vegetables through a sieve and add salt, butter and milk.
Thicken it, if desired, with white sauce.
Add the vegetables kept aside.
Cut the vegetables into small pieces.
Boil the vegetables and barley in six cups of water for about half an hour till tender.
Set aside a part of the vegetables and barley.
Rub the remaining vegetables through a sieve and add salt, butter and milk.
Thicken it, if desired, with white sauce.
Add the vegetables kept aside.
Chef
