Categories: Soups/stews, Hungary, Upload 
      Yield: 6 servings 
  
      1 lb Bones, pork & veal 
      2 ea Carrots; peeled, sliced 
      1 ea Parsnip; peeled, sliced 
    1/2 c  Pearl Barley; uncooked 
      3 tb Butter; clarified 
      1 tb Flour, all-purpose 
    1/3 c  Milk, whole 
           Salt 
    1/3 c  Heavy cream 
      1 ea Egg yolks 
  
    Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep 
  skimming the broth to remove scum.  Strain.  Add enough water to bring the 
  amount to 1 1/2 quarts again. Add barley to the broth and cook until it is 
  soft. 
    Make a roux with butter and flour. Cook the roux over low heat, stirring 
  constantly, but do not let it become dark. This should be a light roux. 
  Stir 1/3 cup cold water and 1/3 cup cold milk into the roux and whip until 
  smooth. Pour into soup and simmer it for 10 minutes. 
    Puree the soup in a blender or through a sieve. Adjust the salt to taste. 
  Mix cream with egg yolk and put it in a soup tureen. Just before serving, 
  pour hot creamed soup over the yolk and cream mixture.