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Barley soup

Barley soup
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1 item
  • butter - 1 Tbsp
  • cream - 1/3 c
  • egg yolk - 1 item
  • pepper - 1 item
  • bay leaf - 1 item
  • large potatoes - 2 item
  • carrots - 2 item
  • onion - 1 item
  • barley
  • bacon
  • leeks - 2 item
  • celery stalks - 2 item
  • clove - 1 item
  • to 5 cabbage leaves - 4 item
  • soup bone with mark with marrow - 1 item
  • bouillon beef or vegetable - 2 qt

How to make barley soup:

Peel and dice the carrots, celery and potatoes. Cut the leeks and cabbage leaves into fine strips. Saute the vegetables and soup bone in the butter. Add the barley. After a few minutes, pour in the bouillon. Stick the onion with the clove and add to the soup, along with the bacon. Simmer for 2 1/2 hours. Remove the soup bone and onion from the soup. Mix the egg with the cream; add to the soup. Heat, but do not boil. Season to taste with salt and pepper.

This barley soup comes from the region of Graubunden in Switzerland.

Recipe categories: Grains, Soups & stews, Pasta, rice and grains.

Rating:
Barley soup
4.8
Average rating: 4.8 of 5, total votes: 5
Cook. Time: PT3H
Total Time: PT3H


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sugar, sifted flour, margarine, rolled oats, medium onion, couscous, popped popcorn, duncan hines butter cake mix, oats quick or old-fashioned, coarse corn meal
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