Ham Mushroom Barley Soup Recipes

HEALTHY HAM AND BARLEY SOUP

Steps:

• Dice all vegetables
• Saute vegetables in oil until tender, about 5-7 minutes.
• Add garlic, salt, and pepper and heat for one minute more.
• Pour in the chicken or ham broth and bring to it to a boil.
• Add the barley, stir, and reduce heat to medium-low.
• Let soup simmer for 8 to 10 minutes or until barley is tender.
• Add spinach and diced ham and stir until spinach is wilted, about 1 minute.
• Ladle ham and barley soup into bowls and top with parsley and bacon bits.

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.

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.