====== Graupensuppe (German Barley) ======
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===== Ingredients =====
  * 4 tbsp. unsalted butter
  * 1 medium yellow onion, finely chopped
  * 1 cup pearl barley
  * 8 cups vegetable stock
  * ½ cup finely chopped peeled russet potato
  * ½ cup finely chopped carrot
  * ½ cup finely chopped celery root
  * ½ cup finely chopped leek
  * 1 tsp. dried marjoram
  * 2 German sausages, like bockwurst or bratwurst (available from Koenemann Sausage Co.)
  * 1 2-oz. piece bacon
  * Freshly grated nutmeg, to taste
  * Kosher salt and freshly ground black pepper, to taste
  * 1/3 cup thinly sliced flat-leaf parsley leaves
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===== Info =====
  * **Prep:** -
  * **Cook:** 35
  * **Serves:** 8
  * [[http://www.saveur.com/article/Recipes/Graupensuppe-German-Barley-Soup|Source]]


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===== Directions =====
  - 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.

{{tag>stock potatoes barley carrot celery_root leek sausage bratwurst bacon nutmeg }}
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