Buendner Gerstensuppe (rich barley soup)

This is my favorite, and absolute must try. Start with a dash of oil in the pan, add the barleycorns and warm them up. Add the finely chopped carrot, celery, allium, onion and fry on a small flame. Add 1,5 liters of water and add the meat, the pepper, salt and parsley.

Cook on a small flame for 3 hours and add the cream half way through. This soup will be the thickest, creamiest thing you have ever seen. Enjoy!

Ingredients:
50g barley (corns, not in flour form)
1 carrot
½ celery
½ allium
1 onion
100g cured pork meat (or bacon)
0,5tbsp of salt
pinch of pepper
0,5dl cream
parsely