No. 28 Vegetable Soup
1 potato.
2 onions.
2 carrots.
2 turnips.
2 sticks of celery.
3 pints water.
3 or 4 thick slices of beetroot.
1 dozen small sprigs of watercress.
1 dozen small sprigs of parsley.
1½ teaspoons salt.
2 tablespoons pearl barley.
1 ounce butter.
Dissolve the butter in a saucepan, place in the onions sliced, and fry five minutes; then add all the other ingredients and boil for one and a half hours. Strain before serving. If liked, a carrot and turnip, neatly cut into little strips, may be boiled separately, strained, and added to the soup before serving.