BARLEY SOUP WITH HAM

Eddie Jordan

By
@EDWARDCARL

Soup recipe for January


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Serves 5

Prep:

20 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3 Tbsp
vegetable oil
1
onion chopped
2 clove
garlic coursley chopped
2
carrots diced
2
celery stalks diced
3/4 c
barley, medium pearl
6 c
chicken stock, light
1 small
bay leaf
1/4 tsp
allspice ground
1/2 c
ham, smoked and diced
3 Tbsp
butter unsalted
1/3 lb
mushrooms chopped
3 tsp
lemon juice
1 Tbsp
parsley fresh and chopped

Directions Step-By-Step

1
Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
2
Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
3
Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
4
Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until barley is tender.
5
(THE SOUP MAY BE PREPARED IN ADVANCE TO THIS POINT).
6
Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
7
Heat the butter in a small skillet add the mushrooms and lemon juice and stir. Cook for 2 to 3 minutes. stir in parsley.
8
Add the mushroom mixture to the soup and simmer for 5 minutes longer.
9
REMOVE AND DISCARD THE BAY LEAF.
10
Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #January