corn soup

Today vegetarian recipes :

corn soup.
1 breakfastcupful of fresh wheat, 1 quart of water, ½ pint of milk, ½ oz. of butter, ½ oz. of finely chopped parsley, 1 oz. of eschalots, seasoning to taste. steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very
fine, and pepper and salt. let the whole simmer very gently for another ½ hour, add the milk and parsley, boil the soup up once more, and serve.