Barley Soup With Ham – We Love God!

I know there are some who say, “Well, I’ve given myself to the Lord, but I don’t intend to give myself to any church.” I say, “Now why not?” And they answer, “Because I can be just as good a Christian without it.” I say, “Are you quite clear about that? You can be as good a Christian by disobedience to your Lord’s commands as by being obedient? There’s a brick. What is the brick made for? It’s made to build a house. It is of no use for the brick to tell you that it’s just as good a brick while it’s kicking about on the ground by itself, as it would be as part of a house. Actually, it’s a good-for-nothing brick. So, you rolling stone Christians, I don’t believe that you’re answering the purpose for which Christ saved you. You’re living contrary to the life which Christ would have you live and you are much to blame for the injury you do.”

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups	5	Servings

INGREDIENTS

3	T	Vegetable oil
1		Onion, chopped
2		Garlic cloves, chopped
2		Carrots, diced
2		Ribs celery, diced
3/4	c	Pearl barley
6	c	Chicken broth
1		Imported bay leaf
1/4	t	Ground allspice
1/2	c	Diced smoked ham
3	T	Unsalted butter
1/3	lb	Fresh mushrooms, trimmed and
		chopped
3	t	Lemon juice
1	T	Fresh parsley leaves, minced

INSTRUCTIONS

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-cok 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.  [WASHINGTON POST  Jan 11, 1989] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 335 Calories From Fat: 159 Total Fat: 17.9g Cholesterol: 18.3mg Sodium: 1052.1mg Potassium: 715.1mg Carbohydrates: 33.6g Fiber: 8g Sugar: 4.6g Protein: 12.2g