Barley Soup

• 2 carrots
• 2 celery stalks
• 2 large potatoes
• 2 leeks
• 4 to 5 cabbage leaves
• 1 soup bone with mark (with marrow)
• 1 Tbsp. butter
• 3 1/2 oz. barley
• 2 qt. bouillon (beef or vegetable)
• salt
• pepper
• 1 onion
• 1 bay leaf
• 1 clove
• 3 1/2 oz. bacon
• 1 egg yolk
• 1/3 c. cream

1. Peel and dice the carrots, celery and potatoes.
2. Cut the leeks and cabbage leaves into fine strips.
3. Saute the vegetables and soup bone in the butter.
4. Add the barley.
5. After a few minutes, pour in the bouillon.
6. Stick the onion with the clove and add to the soup, along with the bacon.
7. Simmer for 2 1/2 hours.
8. Remove the soup bone and onion from the soup.
9. Mix the egg with the cream; add to the soup.
10. Heat, but do not boil.
11. Season to taste with salt and pepper.

carrots, celery stalks, potatoes, leeks, cabbage, butter, barley, bouillon, salt, pepper, onion, bay leaf, clove, bacon, egg yolk, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705831 (may not work)