| 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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