Tuna Barley Chowder - cooking recipe

Ingredients

4 c. water
1 (7 oz.) can tuna, drained and flaked
1 c. carrots, sliced
1 c. celery, sliced
1/2 c. chopped onions
1/3 c. pearled barley
2 chicken bouillon cubes
1 1/2 Tbsp. minced parsley flakes
1/2 tsp. salt
dash of pepper
2 c. milk
1/4 c. all-purpose flour

Preparation

Combine all ingredients except milk and flour in a 4-quart pan. Cover and bring to a boil.
Reduce heat; simmer, covered, about 1 hour or until barley is done.
Mix flour with milk.
Add to soup, stirring constantly, until thick.
Makes about 2 quarts of soup.