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Ham and Barley Cream Soup

Ham and Barley Cream Soup

Warm up with Hormel® Cure 81® ham in this hearty and satisfying soup.

Gluten Free:
No
Serving Size:
8
Total Time:
Under 30 Minutes
Preparation Time:
Under 15 minutes
Preparation Method:
Stove-Top
Meal Occasion:
Lunch , Dinner
Level of Difficulty:
Beginner
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Ingredients

This recipe is recommended for 8 servings
  • 1/4 cup butter or margarine
  • 1/4 cup finely chopped onion
  • 1 cup quick-cooking barley
  • 5 1/2 cups water
  • 6 Herb-Ox® Chicken Bouillon Cubes
  • 1 cup Hormel® Cure 81® Sliced Ham, slivered
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon white pepper
  • 1 cup whipping cream
  • 1 cup frozen tiny peas, thawed
  • 1 cup shredded Parmesan cheese
  • Ground nutmeg

Directions

  1. In large saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until tender. Add barley; cook, stirring occasionally, until lightly golden. Stir in water, bouillon, ham, poultry seasoning and white pepper.
  2. Bring soup to a boil; reduce heat. Cover. Simmer 15 minutes or until barley is tender. Stir in cream and peas. Cook until heated thoroughly.
  3. Top individual servings of soup with cheese and generous sprinkle nutmeg, if desired.