| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Swedish |
Soups/stews, Swedish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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