Take one cup of barley, two onions cut fine, one-half cup of carrots diced, one teaspoon of salt, pepper to taste; add two quarts of water and simmer two or three hours. When water has evaporated add soup; if you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender, one-half cup of celery root boiled with the barley improves the flavor.