It is puree of barley mixed with half stock and hall milk.

Boil 2 cups pearl barley in plenty of water and strain the water away as it is of a dark color. Then put the barley into 3 quarts of milk and cook at the back of the stove or set on bricks for an hour or more. Boil 4 quarts of stock with a cut-up carror, onion, turnip and bunch of j parsley in it. Pass the barley and milk through a strainer (fine or coarse according as you have time, for it is tedious), and mash the barley that remains with some stock to hasten the operation. Strain the seasoned stock into the barley puree, keep hot without boiling, add salt and white pepper and serve with crusts in the plates. A shorter way is to cook the barley tender, mash it to a paste and put it into the stock and milk without passing the barley through a sieve. In that case no crusts need be served as there will be barley grains in the soup.