Ingredients :

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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

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Method :

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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.