Engadiner Gerstensuppe / Engadine Barley Soup

8 oz Ham or smoked tongue

8 oz Stewing beef

5 1/2 oz Barley

2 oz Haricot beans

8 oz Diced potatoes

1 Small cabbage

3 tb Cream

1 oz Flour

Bring ham, beef, barley and beans to boil in about 30 fl oz water, and allow to simmer for about 2 hours. Add shredded cabbage and potatoes (other vegetables such as carrots and celery can be added if desired). After a further hour's cooking, thicken soup with cream previously blended with the flour, bring to the boil once more, and serve. From TANTE HEIDI'S SWISS KITCHEN, Eva Marie Borer / shared by Diane Duane