1/2 c. pearl barley
1 onion
1 carrot
2 stalks celery
1 tsp. salt
2 c. thin white sauce

Soak barley in cold water 10 hours. Drain. Put in saucepan. Add 1 1/2 quarts cold water, onion, carrot, celery, and salt. Bring to a boil. Reduce heat. Cover and let simmer until barley is tender, adding more water if necessary. Remove vegetables and press remaining mixture through a sieve. Add hot white sauce. Serves 6.