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Engadiner Gerstensuppe/Engadine Barley Soup


8 oz Ham or smoked tongue
8 oz Stewing beef
5 1/2 oz Barley
2 oz Haricot beans
8 oz Diced potatoes
1 each Small cabbage
3 tablespoon Cream
1 oz Flour

Yield: 4 servings

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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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.