Barley Soup

Ingredients

• 40 g thick-cut bacon
• 50 g Bündner meat (pieces; sections)
• 1 onion
• 1 small carrot
• 1 small stalk leek
• 1 piece celery root (50 g)
• 2 tbsp butter
• 100 g pearl barley
• 2 tsp flour
• 1.5 l strong beef broth (instant or homemade)
• 1 bay leaf
• 1 clove mace
• 500 g whipping cream
• 500 ml milk
• Salt
• black pepper (freshly ground)
• 2 tbsp chopped chives

Instructions

1. 1.

   Cut the bacon and Bündner meat into small cubes. Clean the vegetables, finely chop the onion, and dice the remaining vegetables very small.

2. 2.

   Heat butter in a pot, lightly brown the bacon and Bündner meat cubes. Add the vegetables and cook until slightly translucent. Add the barley, stir occasionally and sauté briefly. Dust with flour. Pour in the beef broth, bay leaf, and mace. Bring to a boil and simmer gently for about 1–1¼ hours until the barley is tender.

3. 3.

   Stir in cream and milk, bring to a vigorous boil once more. Season the barley soup with salt and pepper. Sprinkle with chopped chives before serving.