2 tbsp. med. barley
2 tbsp. celery flakes
2 tsp. instant onion, minced
1 tbsp. butter
1 tsp. flour
1 med. carrot, finely diced
2 c. water
2 bouillon cubes
1/4 c. evaporated milk, undiluted
Pepper, to taste

Saute first 3 ingredients lightly in the butter in a saucepan. Sprinkle with the flour and add next 4 ingredients. Bring to a boil. Cover and simmer 45 minutes, or until barley is very tender and soup is quite thick. Yields: 2 cups.