When the barley is tender, or nearly tender, add the contents of the frying-pan.

Let it all boil till the vegetables are tender, and about half an hour before the soup is sent to table throw in, while the soup is boiling, half a pint of fresh green peas--those known as marrowfats are best,--and about five minutes before sending the soup to table throw in a spoonful (in the proportion of a dessertspoonful to every quart) of chopped, blanched parsley--_i.e._, parsley that has been thrown into boiling water before it is chopped.
Colour the soup green with a little spinach extract (vegetable colouring sold in bottles by all grocers).

The thinness of the soup can be removed by the addition of a small quantity of white roux.
JARDINIERE SOUP .-- Cut up into thin strips some carrot, turnip and celery, add a dozen or more small button onions, similar to those used for pickling, and also a few hearts of lettuces cut up fine, as well as a few fresh tarragon leaves cut into strips as thin as small string.

Simmer these gently in some clear soup (_see_ CLEAR SOUP) till tender; add a lump of sugar, and serve.
N.B .-- The tarragon should not be thrown in till the last minute.
JULIENNE SOUP .-- This soup is exactly similar to the previous one, the only exception being that all the vegetables are first stewed very gently, till they are tender, in a little butter.

Care should be taken that the vegetables do not turn colour.
LEEK SOUP .-- Take half a dozen or more fine large leeks, and after trimming off the green part, throw them into boiling water for five minutes, then drain them off and dry them.