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Ingredientes
- 3 Tbsp. Vegetable oil
- 1 x Onion, minced
- 2 x Garlic cloves, minced
- 2 x Carrots, diced
- 2 x Ribs celery, diced
- 3/4 c. Pearl barley
- 6 c. Chicken broth
- 1 sm Imported bay leaf
- 1/4 tsp Grnd allspice
- 1/2 c. Diced smoked ham
- 3 Tbsp. Unsalted butter
- 1/3 lb Fresh mushrooms, trimmed and minced
- 3 tsp Lemon juice
- 1 Tbsp. Fresh parsley leaves, chopped
Direcciones
- Put the oil and onion in a soup kettle, set over low heat, and cook till the onions are softened, about 5 min. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add in the celery and stir-cok for a minute. Add in 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 possibly till the barley is tender. (The soup may be prepared in advance to this point.)
- Stir the ham into the piping warm soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add in the mushrooms and lemon juice, and stir-cook for 2 to 3 min. Stir in the parsley. Add in the mushroom mix to the soup and simmer for 5 min longer. Throw away the bay leaf. Season the soup with salt and freshly- grnd pepper to taste.
- Ladle into warmed bowls and serve immediately.
- Makes 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 445g | |
| Recipe makes 5 servings | |
| Calories 321 | |
| Calories from Fat 154 | 48% |
| Total Fat 17.44g | 22% |
| Saturated Fat 5.59g | 22% |
| Trans Fat 0.21g | |
| Cholesterol 35mg | 12% |
| Sodium 768mg | 32% |
| Potassium 623mg | 18% |
| Total Carbs 31.26g | 8% |
| Dietary Fiber 7.6g | 25% |
| Sugars 2.95g | 2% |
| Protein 11.6g | 19% |
