Mushroom, Barley & Ham Soup
Ingredients
| Amount / Quantity | 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) |
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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.
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