Engadiner gerstensuppe / engadine barley soup

4 servings

Ingredients

Quantity Ingredient
8 ounces Ham or smoked tongue
8 ounces Stewing beef
5½ ounce Barley
2 ounces Haricot beans
8 ounces Diced potatoes
1 Small cabbage
3 tablespoons Cream
1 ounce Flour

Directions

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

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