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Potage, Dobruska

Place in a saucepan one and a half quarts each water and white broth, with one gill white wine. Tie in a bunch two leeks, two branches each celery and parsley, one branch chervil, and add to broth.

Thoroughly wash and drain four ounces barley, add to soup with a teaspoon salt and half teaspoon pepper, then let slowly boil for one hour and forty-five minutes. Remove bouquet, pour soup into tureen, and serve with six slices toasted French bread separately.