1 c Lentils

1 c Rice

2/3 c Barley

1 Onion, chopped

1 Bay Leaf

2 cn Corn

1 1/2 ts Sweet Basil

1 1/2 cn Evaporated Milk

Salt to taste

Wash and sort lentils, rice, barley. Simmer lentils, rice and barley in 6 cups water with salt, onion, bay leaf and sweet basil until tender. Add corn and milk. Add additional salt to taste. Warm to desired eating temperature. Serve in a bowl with generous servings on Cottage Cheese on top of the soup.