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Barley Soup with Ham

Category: Ham/Pork soups/stews

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Serves: 5

Preparation Time:
15 minutes

 Cooking Time:30 minutes/precook barley: 30 minutes
Description: Example of cooking starches, in this case--barley--ahead of time. This recipe also shows you how to cook precook mushrooms and keep their color for addition to your soups at the end of the cooking process.
Ingredients Amount Variations
salad oil 3 Tablespoons  
onion, chopped 1 medium  
garlic, chopped 1 clove  
carrots, diced 2 large  
celery, diced 2 ribs  
water 6 cups  
bay leaf 1 Redibase Ground Bay Leaves
Ham Redibase 2 Tablespoons Low Sodium Ham Base
allspice, ground 1/4 teaspoon
ham, cooked, diced 1/2 cup
pepper, ground 1/4 teaspoon
butter, unsalted 3 Tablespoons
mushrooms, fresh, chopped 1/3 lb.  
lemon juice 1 Tablespoon

Directions:
Wash barley in cold water. Put in soup pot with 6 cups of water. Bring to a boil, lower to simmer and cook barley until tender. Drain, rinse in cold water and set aside.

Put the 6 cups of water and 2 Tablespoons of Ham Base into a soup pot and bring to a boil. Blend base well to make stock. Set aside.

Put salad oil in soup pot. Sauté onion over medium heat. Stir in garlic. Cook one minute. Add carrots and celery and cook 2 minutes more.

Add to the vegetable mixture the stock, bay leaf, allspice and Redibase Ham Stock. Simmer, 5 minutes. Stir in ham pieces.

To Prepare Mushrooms:
Heat the butter in a small skillet, add the mushrooms and lemon juice and stir-fry for 2 minutes. Add the mushroom mixture to the soup. Discard the bay leaf. Adjust for salt & pepper.