Mushroom, Barley & Ham Soup
Mushrooms, Barley and Jones Ham in One Very Good Bowl
Jones Ham simmered with mixed mushrooms, quick-cooking barley, leeks, carrots, and fresh thyme in a rich beef broth, finished with low-fat milk for a lighter, satisfying body. A hearty, approachable soup that batches well and fits naturally on any fall or winter menu.
Ingredients
- 1/2 cup butter
- 3 cups leeks (white parts only) or chopped onion
- 3 cups carrots, very thinly 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 Naturally Smoked Ham, diced
- croutons (optional)
Directions
Melt butter in large saucepan over medium heat. Add leeks and carrots; cook and stir 5 minutes.
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.
Stir in milk and ham; heat through. Season to taste with salt, if desired.
This recipe features
Country Club Boneless Slicing Ham
This recipe features
Heritage Uncured Whole Ham
This recipe features
Boneless Glazing Ham
This recipe features
Country Club Boneless Slicing Ham
This recipe features
Heritage Uncured Whole Ham
This recipe features
Boneless Glazing Ham
Related Menu Ideas
Rosemary Citrus Glazed Ham
Orange Honey Glazed Ham
