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Seppi Renggli's Barley Soup



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Seppi Renggli's Barley Soup

1/2 cup barley
2 tablespoons butter
3 slices lean bacon, diced
1 small onion, chopped
2 cloves garlic, minced
1 small carrot, diced
1 small kohlrabi, diced
1 small knob celery root, diced
1 small leek bulb, chopped
1/4 head Savoy cabbage, shredded
1 quart beef or chicken stock
1 pint heavy cream
Salt and pepper
1/4 teaspoon dried thyme
Pinch grated nutmeg
1/2 cup grated Parmesan cheese

Soak barley in 1 cup water overnight.
In a large pot, melt butter and add bacon. Sauté over medium heat until
bacon is golden and fat is rendered, about 5 minutes. Add onion and garlic and simmer, stirring often, for 3 to 5 minutes. Add remaining vegetables
and cook over low heat, covered, for 5 minutes. Add stock, barley and soaking liquid. Bring to a boil and then simmer, partially covered, for 1
hour. Add cream and season with salt and pepper, thyme and nutmeg.
Ladle into warm bowls and sprinkle with Parmesan cheese.
Yield: about 10 cups.

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