Name: Engadiner Gerstensuppe / Engadine Barley Soup
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

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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