barley

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Panicia cun cern sfumieda y bales / Barley soup with...
 Categories: Soups, Val gardena, Smoked, Tyrolian
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
           Smoked bacon or pork
           Water
           Barley
      1    Finely chopped onion
      1    Clove garlic, finely chopped
      1    Carrot, cut into rounds
      1    Potato, peeled and cubed

MMMMM-------------------------DUMPLINGS------------------------------
      1    Finely chopped onion

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Engadiner Gerstensuppe / Engadine Barley Soup
Categories: Soups, Swiss
  Servings:  4
 
      8 oz Ham or smoked tongue
      8 oz Stewing beef
  5 1/2 oz Barley
      2 oz Haricot beans
      8 oz Diced potatoes
      1    Small cabbage
      3 T  Cream
      1 oz Flour
 
  Bring ham, beef, barley and beans to boil in about 30 fl oz 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

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Panicia da venderdi cun bales de orde / "Friday Soup"
 Categories: Val gardena, Vegetarian, Soups, Tyrolean
      Yield: 4 servings
 
MMMMM----------------------------SOUP---------------------------------
           Dried beans, preferably
           -haricot
     80 g  Butter
      1    Small onion, finely chopped
      4    Sprigs parsley, chopped
      1    Clove garlic, chopped
      1    Bay leaf
           Root vegetables (carrot,
           -parsnip, etc) as desired
           Barley flour to thicken

          4    tbl  Pearl barley
      1 1/2     lb  Eating apples*
          2     oz  Sugar
        3/4    tbl  Double cream
          1     lt  Water


Method:
* Peeled, cored and sliced. 

Put the barley in the water and bring to the boil. Add the 
sliced apples and continue cooking gently until the barley 
and apples are soft. Press through a sieve, or put through 
the blender, and put back in the saucepan.

Add the sugar and lemon juice and bring to the boil again. 
Remove from the heat, allow to cool, and then chill. 

Serve cool with the cream stirred in.