Barley Soup

17 ingredients
11 steps

Ingredients

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

Directions

  1. 1
    Peel and dice the carrots, celery and potatoes.
  2. 2
    Cut the leeks and cabbage leaves into fine strips.
  3. 3
    Saute the vegetables and soup bone in the butter.
  4. 4
    Add the barley.
  5. 5
    After a few minutes, pour in the bouillon.
  6. 6
    Stick the onion with the clove and add to the soup, along with the bacon.
  7. 7
    Simmer for 2 1/2 hours.
  8. 8
    Remove the soup bone and onion from the soup.
  9. 9
    Mix the egg with the cream; add to the soup.
  10. 10
    Heat, but do not boil.
  11. 11
    Season to taste with salt and pepper.

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