1/2 c. pear barley
2 onions, chopped
2 qt. beef (or lamb) stock
2 carrots, diced
1 turnip, diced
1 c. peas

Cook the barley in one cup of stock for about 20 minutes. In a large pan, saute the onions in a little fat. Add rest of stock, the partially cooked barley and the carrots and turnip. Bring to a boil and simmer for about an hour. Add peas and bring to a boil again.

Season to taste and add chopped parsley a few minutes before serving. This is good the second day (or the third, or...) If you have leeks, they are also excellent in this soup. Dried peas can also be used, though they should be soaked and cooked before adding them to the soup. The traditional thing is for the soup to have enough fat that it floats in "eyes" on the top, but I have long eschewed that particular tradition.