Mushroom Barley and Ham Soup Recipe

Mushroom, Barley & Ham Soup


Prep Time

Total Time

Gluten Free


25 min

25 min


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

Country Club Boneless Slicing Ham

This recipe is made with

Country Club Boneless Slicing Ham

Product Information

You can also make this recipe with

Country Club Boneless Slicing Ham Boneless Glazing Ham


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)


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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