Instructions: Cut vegetables, dried beef and fresh ham in very (VERY) fine strips (brunoise).

Saute in butter/margarine until tender and add flour. Add pearl barley and continue to saute.

Add stock and simmer for 1 1/2 hours Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.

Note:
Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dried beef

(Bundnerfleisch) is an air-dried beef similar to jerky; the fresh ham is similar to prosciutto.

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