Ham Mushroom Barley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced ham and cook until browned.
• STEP 2.Add chopped onions, carrots, and celery to the pot. Cook until vegetables are softened.
• STEP 3.Add sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Stir in barley, chicken broth, and water. Bring to a boil, then reduce heat and simmer for about 45 minutes or until barley is tender.
• STEP 5.Season with salt, pepper, and any other desired herbs or spices.
• STEP 6.Serve hot and enjoy!

Cooking Tips

• You can use any type of mushrooms you prefer, such as cremini, button, or shiitake.
• For a smokier flavor, you can use smoked ham instead of regular ham.
• Feel free to add other vegetables like peas or corn for extra flavor and texture.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup and simmer for a few more minutes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the soup hot with crusty bread or a side salad for a complete meal.
• You can garnish the soup with fresh herbs like parsley or thyme for added freshness.
• To reheat leftovers, simply heat the soup on the stovetop over medium heat until warmed through.
• You can freeze the soup in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.