Klaus Weiler, the chef at Weinhaus Weiler in Oberwesel, Germany, shared the recipe for this classic barley soup. Garnished with sausage, it's substantial enough to make a meal in itself. This recipe first appeared in our November 2011 issue along with Beth Kracklauer's story The Art of Soup.
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat butter in a 6-qt. saucepan over medium-high heat; add onion, and cook, stirring, until soft, about 5 minutes. Add barley, and cook, stirring, until lightly toasted, about 5 minutes. Add stock, potato, carrot, celery root, leek, marjoram, sausages, and bacon, and cook, stirring occasionally, until sausages are tender, about 35 minutes. Remove sausages and bacon from saucepan, thinly slice sausages, and discard bacon. Season soup with nutmeg, salt, and pepper. To serve, ladle soup into 8 serving bowls, and garnish with parsley and sliced sausage.
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