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. ---------------------------------------------------------------------------
Nutrition
Ingredients
