Puree of Barley with Chicken Broth

Soak two ounces of pearl or other barley in cold water for twelve hours; wash it, then lay it in a saucepan and cover it well with four quarts of chicken bouillon (No. 188); boil and add more as the broth diminishes, boil until the barley bursts; continue to cook until the broth is thickened by the soluble parts of the barley, it takes about three hours to cook the barley; then strain forcibly and serve. A little butter and milk may be added if desired; serve in cups.