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| 3 | tablespoons | vegetable oil | |
| 1 | each | onion | chopped |
| 2 | each | garlic cloves | chopped |
| 2 | each | carrots | diced |
| 2 | each | celery stalks | diced |
| 3/4 | cup | pearl barley | |
| 6 | cups | chicken broth | |
| 1 | small | bay leaf | |
| 1/4 | teaspoon | allspice | ground |
| 1/2 | cup | smoked ham | diced |
| 3 | tablespoons | butter, unsalted | |
| 1/3 | pound | mushrooms | fresh, trimmed and chopped |
| 3 | teaspoons | lemon juice | |
| 1 | tablespoon | parsley leaves | fresh leaves, minced |
Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add the celery and stir-cook for a minute.
Add 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 until the barley is tender. (The soup may be prepared in advance to this point.)
Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste.
Ladle into warmed bowls and serve immediately.
Makes 5 servings.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 6.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 449mg | 19% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 6.0g | 26% |
| Sugars 8.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 89% | Vitamin C | 14% | |
| Calcium | 5% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The species name dracunculus derive from Latin draco "dragon" and Greek drákoon, because the herb was, in the Middle Age, popular for driving away these beasts. Tarragon was used by the ancient Greeks to relieve toothaches. During the Middl...
Nice and easy and the pork chops were exceptionally moist. Will certainly use again!!
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