Bunder Gerstensuppe (Swiss Barley Soup)

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

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter
• 2  tablespoons olive oil
• 1  medium onion, peeled and finely chopped
• 1  large leek, washed and finely chopped (white part only)
• 3  medium carrots, peeled and finely diced
• 3  stalks celery, finely diced (including leaves)
• 1  bay leaf
• 5  ounces smoked bacon, diced
• 8  cups  chicken stock (or vegetable stock)
• 3⁄4 cup pearl barley
• 2  medium russet potatoes, peeled and diced
•  salt and pepper, to taste
• 1  cup  cream
•  fresh parsley, chopped (for garnish)

Directions

1. Heat butter and olive oil in a soup kettle over medium-high heat.
2. Add onion and leek and cook until they begin to soften, about 10 minutes.
3. Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.
4. Add stock, barley and potatoes. Simmer for 1 hour.
5. Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.
6. Ladle into bowls and garnish with parsley.