Barley Soup with Ham

Mrs B



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3 Tbsp
vegetable oil
onion, chopped
garlic cloves, coarsely chopped
carrots, diced
celery ribs, diced
3/4 c
barley, medium pearl
6 c
chicken broth
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

How to Make Barley Soup with Ham


  • 1Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
  • 2Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
  • 3Add the celery and stir-cook for a minute then add the barley, broth, bay leaf and allspice.
  • 4Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point).
  • 5Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
  • 6Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley.
  • 7Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf.
  • 8Season the soup with salt and freshly - ground pepper to taste. Ladle into warmed bowls and serve immediately.

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About Barley Soup with Ham

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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