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Ingredients
- 1Â 3/4 ounce (45 grams) butter or possibly margarine
- 5 ounce (150 grams) onion
- 5 ounce (150 grams) leek
- 3Â 1/2 ounce (100 grams) carrots
- 1Â 3/4 ounce (50 grams) celery
- 3 ounce (80 grams) grison dry beef (Bundnerfleisch)
- 3 ounce (80 grams) fresh ham
- 1 ounce (30 grams) flour
- 3Â 1/2 ounce (100 grams) pearl barley
- 3 quart (3 liters) beef stock
- 1Â 1/4 c. (3 deciliters) cream
Directions
- Cut vegetables, dry beef and fresh ham in very (VERY) fine strips (brunoise).
- Saute/fry in butter/margarine till tender and add in flour. Add in pearl barley and continue to saute/fry.
- Add in stock and simmer for 1 1/2 hrs Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.
- Note:Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dry beef
- (Bundnerfleisch) is an air-dry beef similar to jerky; the fresh ham is similar to prosciutto.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3464g | |
| Calories 1255 | |
| Calories from Fat 475 | 38% |
| Total Fat 53.84g | 67% |
| Saturated Fat 30.49g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 10827mg | 451% |
| Potassium 2803mg | 80% |
| Total Carbs 131.04g | 35% |
| Dietary Fiber 22.7g | 76% |
| Sugars 13.74g | 9% |
| Protein 64.31g | 103% |
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