Mushroom Barley and Ham Soup Recipe

Mushroom, Barley & Ham Soup

Servings

Prep Time

Total Time

Gluten Free

12

25 min

25 min

No

Packed with mushrooms and hickory smoked ham, this barley soup recipe is hearty enough for lunch or dinner.

Double Cherrywood Smoked Boneless Sandwich Slicing Ham

This recipe is made with

Boneless Sandwich Slicing Ham

Product Information

You can also make this recipe with

Country Club Boneless Slicing Ham Boneless Glazing Ham

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 or crimini 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)

Preparation

Step 1
Melt butter in large saucepan over medium heat. Add leeks and carrots; cook and stir 5 minutes.

Step 2
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.

Step 3
Stir in milk and ham; heat through. Season to taste with salt, if desired.

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