Cream Of Vegetable Soup - cooking recipe

Ingredients

2 lb. diced vegetables
3 Tbsp. butter
5 c. beef stock
salt and pepper
4 Tbsp. barley
2 Tbsp. cornstarch
1/4 to 1/2 c. milk
2 c. cream

Preparation

Saute vegetables in butter in a large saucepan for 10 minutes. Add the stock and bring to a boil.
Add salt and pepper.
Simmer for 1 hour.