---------- Recipe via Meal-Master (tm) v8.04
  Categories: Cyberealm, Ethnic, Soups
       Yield: 1 pot
       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.