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Cream of Barley Soup

(Vienna.) Cook 2 ounces barley, 2 onions, and 2 carrots, sliced, 1 bayleaf, and some parsley, for 3 hours, in 2 quarts veal or chicken stock. Add yolks of 2 eggs and 1 cup of hot milk, and press through a sieve. Season and add 1 cup of asparagus tips or green peas, already cooked.