• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Easy Recipes

    Bunder Gerstensuppe (Swiss Barley Soup)

    Published: Sep 25, 2014 · Modified: Aug 1, 2016 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    The theme of my Supper Club's September dinner was Swiss cuisine. I wanted to try to find something other than fondue to make, and it was fairly tricky to find recipes for things that weren't Swiss cheese or Swiss chard.

    It was frustrating - I really wanted to find something authentic, especially since I have some Swiss ancestry. Once I saw this hearty soup, I knew it would be a hit!

    Bunder Gerstensuppe (Swiss Barley Soup)

    Leeks, onions, carrots and celery are sautéed to form a base for this comforting soup. Bacon, barley and potatoes bulk it up and a bit of cream is added at the end for richness.

    It was hearty without being too heavy, and it was a big hit at dinner. The leftovers reheat really well, too! This soup will make your kitchen smell divine while it simmers away.

    Bunder Gerstensuppe (Swiss Barley Soup)
    Food.com

    Total Time: 1 hrs 40 mins
    Prep Time: 20 mins
    Cook Time: 1 hrs 20 mins
    Servings: 4

    2 tablespoons unsalted butter
    2 tablespoons olive oil
    1 medium onion, peeled and finely chopped
    1 large leek, washed and finely chopped (white part only)
    3 medium carrots, peeled and finely diced
    3 stalks celery, finely diced (including leaves)
    1 bay leaf
    5 ounces smoked bacon, diced
    8 cups chicken stock (or vegetable stock)
    ¾ cup pearl barley
    2 medium russet potatoes, peeled and diced
    salt and pepper, to taste
    1 cup cream
    fresh parsley, chopped (for garnish)

    1 Heat butter and olive oil in a soup kettle over medium-high heat.

    2 Add onion and leek and cook until they begin to soften, about 10 minutes.

    3 Add the carrots, celery, bay leaf and bacon and lower heat to medium. Cook for 10 minutes, stirring occasionally.

    4 Add stock, barley and potatoes. Simmer for 1 hour.

    5 Add salt and pepper to taste. Stir in cream and bring back to heat, without boiling.

    6 Ladle into bowls and garnish with parsley.

    Big Flavors Rating: 4 Stars

    More Easy Recipes

    • Overhead view of a tray of golden brown homemade garlic bread.
      Easy Homemade Garlic Bread
    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Close-up of a forkful of birthday cake confetti pancakes.
      Birthday Cake Confetti Pancakes with Sprinkles
    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos

    Reader Interactions

    Comments

    1. BabyJune

      September 25, 2014 at 9:32 pm

      That looks wonderful! Love the use of barley, one of my favorites. 🙂 Such a warm and comforting fall meal!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Fall Favorites

    • Balsamic Marinated Pork Tenderloin
    • Classic Dutch Apple Pie
    • Gingerbread Pancakes
    • Grandpa's Beef Stew
    • Instant Pot French Dip Sandwiches
    • Instant Pot Tomato Beef Pasta
    • Spiced Mulled Wine
    • Triple Chocolate Pumpkin Pie

    Easy Side Dishes:

    • Cucumber Cannellini Bean Salad with Dill
    • Easy Homemade Garlic Bread
    • Maple-Balsamic Roasted Carnival Squash
    • Sheet Pan Green Beans
    • Slow Cooker "Roasted" Beets

    Popular Now

    • Two plates of gingerbread pancakes topped with peppermint whipped cream, crushed peppermint candies, and maple syrup.
      Gingerbread Pancakes with Peppermint Whipped Cream
    • Collage of images with text that reads, "17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors".
      17 Most Repeated Recipes to Celebrate 17 Years of Big Flavors
    • Collage of images with text that reads 5 of the BEST Restaurants in Ocean City, Maryland Part One.
      Explore Big Flavors in Ocean City, Maryland
    • Collage of cucumber recipe images with text that reads, "25+ Must-Try Cucumber Recipes".
      25+ Must-Try Cucumber Recipes

    Footer

    ↑ back to top

    About

    • Cooking Classes
    • Events
    • About Ashley
    • Press + Recognition
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2023 BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.