Mushroom, Barley & Ham Soup
Packed with mushrooms and hickory smoked ham, this barley soup recipe is hearty enough for lunch or dinner.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1/2 cup | butter |
| 3 cups | leeks (white parts only) or chopped onion |
| 3 cups | carrots, very thinly sliced |
| 12 ounces | mixed exotic mushrooms, cremini or button mushrooms, sliced |
| 48 ounces | beef broth |
| 1 1/2 cups | quick cooking barley |
| 1 tablespoon | fresh thyme leaves, chopped |
| 3/4 tablespoon | freshly ground black pepper |
| 3 cups | 2% low fat milk |
| 18 ounces | Jones Dairy Farm Ham, diced and cooked |
croutons (optional) |
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Directions
-
Melt butter in large saucepan over medium heat. Add leeks and carrots; cook and stir 5 minutes.
-
Add mushrooms; cook and stir 5 minutes. Add broth, barley, thyme and pepper; bring to a simmer. Cover; reduce heat and simmer 15 minutes or until vegetables and barley are tender.
-
Stir in milk and ham; heat through. Season to taste with salt, if desired.
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Ratings and Reviews
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5
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