Barley Soup with Ham
Submitted by Mari_H
Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.
YIELD
5 servingsPREP
20 minCOOK
20 minREADY
2 hrsThis soup takes its time, and you can taste every minute of it.
Onions soften in oil, then garlic, carrots, and celery build the aromatic base before pearl barley and chicken broth join the pot with a bay leaf and a pinch of allspice that gives the whole thing a warm, slightly sweet undertone.
After an hour of gentle simmering, the barley goes tender and silky.
Smoked ham stirs in next, and while it heats through, mushrooms get their own moment in a separate skillet: sauteed in butter with lemon juice and fresh parsley until golden and fragrant.
Fold those mushrooms in at the end so they keep their texture and brightness instead of going soft in the pot.
That final five-minute simmer brings everything together into a thick, smoky, deeply satisfying bowl.
Chef Tips
- Cook the mushrooms separately in butter with lemon juice. This preserves their texture and adds a bright, buttery layer the soup wouldn’t have otherwise.
- The soup can be made ahead up to the point before adding the ham and mushrooms. Reheat, then add the fresh components for the best flavor.
- A pinch of allspice goes a long way. It adds warmth without tasting like a spice cookie.
- Ladle into warmed bowls. Hot soup in a cold bowl loses heat fast, and this one deserves to stay steaming.
Ingredients
Directions
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-cook 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.
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