It is chicken broth made dark colored with fried vegetables and chopped fresh tomatoes, and a small amount of barley added. When you have fowls that must be boiled before roasting, the liquor they are boiled in makes good soup. Strain and skim it. Cut a mixture of small vegetables in dice and saute them with a little butter and sugar, the same as for Julienne; when lightly colored put them into the broth, and, if you have no fresh tomatoes, use the solid part of the canned cut in pieces, and without the juice. Barley should be boiled separately for it, or rice that is already cooked may be washed off clear and used instead. Season to taste.