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Graupensuppe (Barley Soup)
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Brief Description
This hearty barley soup garnished with sausage is enough for a full meal.
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Main Ingredient
vegetable stock
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Category: Soups
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Cuisine: German
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Prep Time: 30 min(s)
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Cook Time: 55 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Oct 18, 2012
Number of Servings:
Ingredients:
- 4 tablespoons - unsalted butter
- 1 - medium yellow onion finely chopped
- 1 cups - pearl barley
- 8 cups - vegetable stock
- 1/2 cups - russet potato peeled, finely chopped
- 1/2 cups - carrot finely chopped
- 1/2 cups - celery root finely chopped
- 1/2 cups - leek finely chopped
- 1 teaspoons - dried marjoram
- 2 - German sausages bockwurst or bratwurst
- 2 ounces - bacon
- - freshly grated nutmeg to taste
- - salt and pepper to taste
- 1/3 cups - flat-leaf parsley leaves thinly sliced
Directions:
Heat butter in a 6-quart saucepan over medium-high heat; add onion and cook, stirring, until soft (about 5 minutes). Add barley and cook, stirring, until lightly toasted (about 5 minutes). Add stock, potato, carrot, celery root, leek, marjoram, sausages and bacon and cook, stirring occasionally, until sausages are tender, about 35 minutes. Remove sausages and bacon from saucepan; thinly slice sausages and discard bacon. Season soup with nutmeg, salt and pepper. To serve, ladle soup into serving bowls and garnish with parsley and sliced sausage.
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