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Print this Recipe    Barley Soup

Engadiner Gerstensuppe
Swiss Engadine Barley Soup
Yield: 4 servings

8 oz ham or smoked tongue
8 oz stewing beef
5 1/2 oz barley
2 oz haricot beans
8 oz diced potatoes
1 small cabbage
3 Tbsp cream
1 oz flour

Bring ham, beef, barley and beans to boil in about 30 fl oz water,
and allow to simmer for about 2 hours. Add shredded cabbage and
potatoes (other vegetables such as carrots and celery can be added
if desired). After a further hour's cooking, thicken soup with
cream previously blended with the flour, bring to the boil once
more, and serve.

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