2 tablespoons butter
1 cup thinly sliced leeks (white parts only) or chopped onion
1 cup very thinly sliced carrots
4 cups prepackaged mushrooms, crimini or button, sliced
3 1/2 quarts beef broth
1/2 cup quick cooking barley
1 cup 2% milk
1 (6 oz) package Jones Dairy Farm Canadian Bacon, diced
1 tablespoon fresh thyme leaves, chopped
1/4 teaspoon freshly ground black pepper
Melt butter in a large saucepan over medium heat.
Add leeks and carrots; cook and stir 2 minutes.
Add mushrooms; cook and stir 2 minutes.
Add broth, barley, fresh thyme and pepper; bring to a simmer.
Cover; reduce heat and simmer 12 to 14 minutes or until vegetables and barley are tender.
Stir in milk and Canadian Bacon; heat through.
Ladle into 4 shallow bowls; top with croutons and additional fresh thyme or pepper, if desired.