Tyrolean barley soup

Ingredients for 2 servings:

• 150 g rolled barley or pearl barley
• 200 g smoked bacon, diced
• 1 small onion(s)
• some marjoram
• 1 stalk(s) leek
• 1 carrot(s)
• 1 bay leaf
• 3 tbsp oil
• 1 ½ liters of beef broth
• some smoked salt
• salt and pepper
• 2 m.-sized potatoes
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Dice the onion and sauté in hot oil until translucent. Stir in the pearl barley and toast until lightly browned. Pour in the beef broth, add a little marjoram and 1 bay leaf, and simmer for about 30 minutes, stirring occasionally. Meanwhile, dice the carrot and potatoes and slice the leek into rings. Add the beef broth and season with salt, pepper, and smoked salt. Simmer for about 10 minutes more, then add the bacon for the final 5-7 minutes. Stir occasionally and add a little water if necessary. Sprinkle with parsley and serve.