French ham and barley soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Salt pork, diced |
| 3 | tablespoons | Shallots, sliced |
| ½ | cup | Pearl barley |
| 1 | quart | Hot ham stock |
| 3 | Egg yolks, beaten | |
| 1 | cup | Cream |
| 2 | tablespoons | Chopped fresh parsley OR |
| 1 | cup | Sauteed sliced mushrooms OR |
| ½ | cup | Sliced scallions AND/OR |
| ½ | cup | Diced, cooked ham |
Directions
In the soup pot melt the salt pork, add the shallots and cook until softened; add the barley and shake the pot to roll and coat the barley with the hot fat. Fry 5 minutes until barley starts to color.
Add the stock and simmer 30 min. Optionally bind the soup with the egg yolks and cream or omit. Serve and garnish with one or more of the suggested garnishes.
Posted by Jim Weller.
Submitted By JIM WELLER On 10-20-95