Ham Mushroom Barley Soup Recipes

MUSHROOM-BARLEY SOUP

Steps:

• Soak the dried mushrooms in 1 quart hot water for 1 hour. Strain through a filter or cheesecloth. Reserve the water. Coarsely chop the dried mushrooms and set aside.
• Melt the butter in a large stockpot over medium-high heat and sauté onions and garlic until soft, about 10 minutes. Add the fresh mushrooms, celery, carrots and 4 tablespoons parsley. Cook until the carrots are tender, about 10 minutes. Add the flour and stir until blended. Stir in the mushroom soaking liquid until blended, then stir in the beef broth and 6 cups water. Stir in the barley, soaked mushrooms, 2 tablespoons salt and pepper to taste.
• Heat the soup to boiling, stirring frequently, then lower the heat, cover the pot and simmer for about 45 minutes or until the barley is tender.
• Add the remaining parsley, mix thoroughly and add more water if the soup is too thick. Adjust seasonings if necessary.

DEB'S MUSHROOM & BARLEY SOUP

Steps:

• Place first 9 ingredients and 2-1/2 teaspoons salt in a 6- or 7-qt. slow cooker., In a large bowl, mix egg and remaining salt. Add turkey; mix lightly but thoroughly. Shape into 1-1/4-in. balls; drop gently into slow cooker. Cook, covered, on low until vegetables and barley are tender, 6-8 hours.

BARLEY SOUP WITH HAM

Steps:

• Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
• Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
• Add the celery and stir-cook for a minute then add the barley, broth, bay leaf and allspice.
• Bring 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).
• Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
• Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley.
• Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf.
• Season the soup with salt and freshly - ground pepper to taste. Ladle into warmed bowls and serve immediately.

MUSHROOM-BARLEY SOUP

Steps:

• Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
• Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.

VERY EASY MUSHROOM BARLEY SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.

SMOKED HAM, BARLEY, AND VEGETABLE SOUP

Steps:

• Bring broth and ham hocks to boil in large pot. Cover, reduce heat to medium-low and simmer 15 minutes. Add diced potatoes, tomatoes with juices, onion, carrots, celery, barley, and oregano. Bring to boil. Reduce heat to medium-low; simmer uncovered until meat and barley are tender, about 1 hour.
• Using tongs, remove ham hocks from soup. Cut meat off bones and chop coarsely. Return meat to soup; discard bones. (Can be prepared 2 days ahead. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before continuing.) Add green beans; simmer until beans are tender, about 15 minutes. Season soup to taste with salt and pepper.

BARLEY SOUP WITH HAM

Steps:

• 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.