Title: Engadiner Gerstensuppe / Engadine Barley Soup
Categories: Soup Switzerland
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 | tb | 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. From TANTE HEIDI'S SWISS
KITCHEN, Eva Marie Borer / shared by Diane Duane