3 md Potatoes, sliced
2    Stalks celery
1 lg Onion, sliced thin
2    Carrots
1    Sprig parsley
2 qt Water
3 tb Butter
1 tb Flour
1 c  Top milk
Salt to taste

Cover vegetables with water, add seasoning and cook until well done. Force
through sieve. Heat butter until light brown, stir in flour, and let
mixture cook until it bubbles and is well blended. Gradually add hot milk
to the flour mixture and let simmer just below the boiling point until
mixture is smooth and thick. Add to strained vegetables and let simmer
until smooth and thickened. Sprinkle with chopped parsley and serve with
egg barley.