Ham Mushroom Barley Soup Recipe

Recipe By Slurrp

Ham Mushroom Barley Soup is a hearty and flavorful dish that combines tender ham, earthy mushrooms, and nutty barley. This comforting soup is perfect for chilly days and is packed with protein and fiber. The ham adds a smoky and savory flavor, while the mushrooms bring a rich and earthy taste. The barley adds a chewy texture and helps to thicken the soup. This soup is easy to make and can be enjoyed as a main course or as a comforting side dish.

3.5
20 Rating -
Rate
Non Vegdiet
1hr total
10minsPrep
50minsCook
1hr total
10m.Prep
50m.Cook
Ham Mushroom Barley Soup
plan
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ingredients serve

Ingredients for Ham Mushroom Barley Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 cup Diced Ham
  • 1/4 Onion, Chopped
  • 1/2 Carrots, Chopped
  • 1/2 Celery Stalks, Chopped
  • 2 ounce Mushrooms, Sliced
  • 0.13 cup Barley
  • 1 cup Chicken Broth
  • 1/2 cup Water
  • As required Salt And Pepper To Taste
  • as per your need Optional: Herbs And Spices Of Your Choice

Directions: 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.
Nutrition
value
413
calories per serving
13 g Fat39 g Protein41 g Carbs28 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    39g
  • Carbs
    41g
  • Fiber
    28g

MacroNutrients

  • Carbs
    41g
  • Protein
    39g
  • Fiber
    28g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    261mg
  • Iron
    11mg
  • Vitamin A
    284mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    39mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    11mg
  • Copper
    < 1mcg
  • Magnesium
    192mg
  • Manganese
    < 1mg
  • Phosphorus
    417mg
  • Selenium
    35mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp