Bunder Gerstensuppe Swiss Barley Soup

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This is a soup popular in the alps during the winter. you can add some shredded cabbage to this, if desired.

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Steps

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Heat butter and olive oil in a soup kettle over medium-high heat.

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Add onion and leek and cook until they begin to soften , about 10 minutes.

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Add the carrots , celery , bay leaf and bacon and lower heat to medium.

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Cook for 10 minutes , stirring occasionally.

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Add stock , barley and potatoes.

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Simmer for 1 hour.

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Add salt and pepper to taste.

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Stir in cream and bring back to heat , without boiling.

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Ladle into bowls and garnish with parsley.

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Ingredients

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unsalted butter, olive oil, onion, leek, carrots, celery, bay leaf, smoked bacon, chicken stock, pearl barley, russet potatoes, salt and pepper, cream, fresh parsley