- 2 tablespoons butter
- 1 cup chopped onion
- 1 (8 ounce) pre-cooked ham steak, diced
- 2 tablespoons curry powder, or to taste
- 3 1/2 cups chicken broth
- 1 (14.5 ounce) can stewed tomatoes
- 1/2 cup pearl barley
- 1 pound quartered mushrooms
- 1 cup thickly sliced carrots
- Melt butter in a large saucepan over medium heat. Add onions; cook until clear, about 5 minutes. Stir in ham and curry until curry is fragrant, 30 to 60 seconds. Add chicken broth, tomatoes, and barley. Bring to a boil; lower heat and simmer, covered, until barley is tender, 30 to 35 minutes. Add mushrooms and carrots and cook until tender, 10 to 15 minutes.
07/12/2019
recipepes.com
ham mushroom barley soup, recipe
PT15M
PT1H
5
455 calories
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