Vegetable Soup Recipe #3

2 large turnips,
2 large carrots,
2 Spanish onions,
1 teacupful of pearl barley,
1-1/2 oz. butter,
1/2 pint of milk, salt and pepper to taste.

Cover the vegetables with cold water and allow them to boil from 2 to 3 hours,
then rub through a sieve and add butter and milk.

It too thick, add more milk.

Boil up and serve.