German Sausage and Barley Soup (Graupensuppe)
from http://www.oliviascuisine.com/german-sausage-and-barley-soup-graupensuppe/ (altered)
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. In a large dutch oven, over medium high heat, cook the bacon and the sausage until browned, about 5 minutes.
  2. Remove and reserve.
  3. If necessary, add 2 tablespoons of butter. (You might also have to remove some of the bacon fat, if it’s too much or if it looks burnt).
  4. Lower the heat to medium and sauté the onions until translucent, about 2 minutes.
  5. Add the leeks, the carrots, the celery and the potatoes and cook until softened, about 5 minutes.
  6. Add the barley and let it cook with the veggies for a minute, stirring constantly.
  7. Season with salt, pepper, oregano, paprika and nutmeg.
  8. Add back the bacon and the sausage.
  9. Add the chicken broth and bring the soup to a boil. Once it boils, lower the heat to low, cover and simmer for 45 minutes to 1 hour or until the barley and the potatoes are cooked.
  10. Serve hot, garnished with chopped parsley.