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Swiss Barley Soup/Grissons




1 cup pearl barley
1 lb ham, smoked (1/2" cubes)
2 quarts water
1/2 lb bacon, diced
1 stem celery chopped
2 carrots peeled and diced
1 medium onion finely chopped
2 large leeks thinly sliced
1 cup dry white wine
2 cups chicken stock or broth
1 bay leaf
1 can (15 oz) beans, white navy or pinto
2 cups Napa cabbage, finely sliced
1 cup cabbage, finely diced
1 teaspoon Maggi* liquid (optional)
1/2 cup heavy cream
Salt and pepper to taste



1. Cover the barley with 2 cups of water and allow to stand for an hour. Pour off the water and repeat.

2. In an 8 quart heavy bottom stock pot fry the bacon for 2 to 3 minutes, not till crisp

3. Add the chopped onion, carrot, and celery and stir until the onion is transparent, about 3 minutes

4. Add the water, chicken stock, white wine, and bay leaf and bring to a simmer

5. Rinse the barley, drain in a sieve and add to the pot

6. Drain and rinse the beans, then add to the pot

7. Bring the soup to a slow simmer

8. add the diced ham, sliced leeks and the sliced cabbage

9. Finally add the cream and Maggi. Salt and Pepper to taste

10. Allow to simmer gently for 30 minutes

11. This soup is better the next day

12. Serve with crusty bread and a bit of grated parmesan

Servings: 14
Yield: 14 1 cup servings

*Maggi Seasoning has the taste of the herb lovage.  I use it in making salad dressings and seasoning soups. You can make this without it, it won't matter but I love the added flavor. If you do not have chicken stock on hand those new Knorr product, Homestyle Stock Concentrate is perfect. I keep these in my pantry to enhance soups and make sauces, they are just great and come in  beef, chicken, reduced sodium chicken and vegetable. I love 'em all!

*Napa cabbage comes in HUGE heads. Use leftovers for salads with what you don't need for the soup. It is somewhat milder and a bit of a different flavor than regular cabbage but if you cannot find it locally, just use cabbage and cut back 1/2 cup on the amount.