Barley Soup

• 2 qts. soup stock
• 1 teaspoon salt
• ½ cup

Wash barley in cold water and then cook in 1 quart of boiling salted water until tender, 2 hours or more. When water has evaporated add Soup Stock. If you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender;