8-10 carrots, grated
5 tbsp. butter
3 tbsp. chopped parsley
4 onions, chopped
1 1/2 c. pearl barley
4 parsnips, diced
5 qt. water
3 tsp. salt
3/4 tsp. pepper

Saute carrots, onions and parsnips in butter for 10 minutes. Add water and bring to a boil. Stir in the barley, salt and pepper. Cook over low heat for 1 1/2 hours. Sprinkle with parsley. Serves 8-10. (If there are leftovers, extra water needs to be added since this soup thickens in the refrigerator.)