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Engadiner Gerstensuppe / Engadine Barley Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ENGADINER GERSTENSUPPE / ENGADINE BARLEY SOUP
 Categories: Soups/stews, Swedish
      Yield: 4 Servings
 
      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 tb 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 with the flour, bring to the boil once more, and
  serve. From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by
  Diane Duane
 
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