** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes.
2. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute.
3. Add the celery and stir-cook for a minute. Add the barley, broth, bay leaf, and allspice.
4. Bring to the boil, skimming the top of the soup as necessary.
5. Simmer, covered, for about one hour, or until the barley is tender.
6. (The soup may be prepared in advance to this point).
7. Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms.
8. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes.
9. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer.
10. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste.
11. Ladle into warmed bowls and serve immediately.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Mushroom, MSG, Poultry, Sulfites, Malt, Garlic, Fructose Malabsorption, Celery, Beef, Onion allergies.
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