Barley soup with ham

 
                            BARLEY SOUP WITH HAM
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Vegetable oil
    1                    Onion, chopped
    2                    Garlic cloves, chopped
    2                    Carrots, diced
    2                    Ribs celery, diced
      3/4   c            Pearl barley
    6       c            Chicken broth
    1       sm           Imported bay leaf
      1/4   ts           Ground allspice
      1/2   c            Diced smoked ham
    3       tb           Unsalted butter
      1/3   lb           Fresh mushrooms, trimmed and
                         -chopped
    3       ts           Lemon juice
    1       tb           Fresh parsley leaves, minced
 
   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-cok for a minute.  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.
   
   Makes 5 servings.
   
   [WASHINGTON POST  Jan 11, 1989] Posted by Fred Peters.
  
 
 
                    - - - - - - - - - - - - - - - - - -