This recipe was taken from The Healthy Life Cookbook published in 1915.
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 tea-cup pearl barley
3 quarts water (6 pints)
The celery may be omitted if desired, or, when in season, 1 tea-cup green peas may be substituted.
Scrub clean (but do not peel) the carrot and turnip.
Wash celery, parsley, and barley.
Shred all the vegetables finely and put in saucepan with the water.
Bring to the boil and slowly simmer for 5 hours.
Add the chopped parsley and serve.