Recipe - Engadiner Gerstensuppe Engadine Barley Soup

8 ounce Ham or smoked tongue
8 ounce Stewing beef
5 One half ounce Barley
2 ounce Haricot beans
8 ounce Diced potatoes
1 Small cabbage
3 tablespoon Cream
1 ounce Flour

Bring ham, beef, barley and beans to boil in about 30 fl ounce 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