Title: French Ham and Barley Soup
Categories: Soup Ethnic Pork
Yield: 8 Servings
| 2 | tb | Salt pork, diced |
| 3 | tb | Shallots, sliced |
| 1/2 | c | Pearl barley |
| 1 | qt | Hot ham stock |
| 3 | | Egg yolks, beaten |
| 1 | c | Cream |
| 2 | tb | Chopped fresh parsley OR |
| 1 | c | Sauteed sliced mushrooms OR |
| 1/2 | c | Sliced scallions AND/OR |
| 1/2 | c | Diced, cooked ham |
In the soup pot melt the salt pork, add the shallots and cook until
softened; add the barley and shake the pot to roll and coat the barley with
the hot fat. Fry 5 minutes until barley starts to color. Add the stock and
simmer 1 hr. Optionally bind the soup with the egg yolks and cream or
omit. Serve and garnish with one or more of the suggested garnishes.