Ingredients
1 pound of leeks
8 ounces or 225 grams of mixed pearl barley, yellow split peas, and lentils
4 ounces or 100 grams of butter
1 and 1/2 pints of milk, whole prefered
salt and pepper

Instructions
Soak lentils, peas, and barley overnight covered in cold water. Drain and rinse them. Wash and clean leeks thoroughly, then chop into small rings. Melt butter in saucepan and stir in the leeks. Mix in the lentils, peas, and barley, then pour in the milk. Stir, as salt and pepper to taste, then stir over low heat. Make sure the milk does not boil. When all the contents of the soup are soft, remove from heat. Can be served with chopped parsley or other herbs on top.