2 tablespoons butter
1 cup sliced carrots
1 cup chopped onion
1 pound fresh white mushrooms, sliced (about 5 cups)
8 ounces smoked ham, diced (about 1 1/2 cups)
4 teaspoons curry powder (4 to 5 teaspoons)
2 13 3/4-ounce cans ready-to-serve chicken broth
1 14 1/2-ounce can stewed tomatoes
1/2 cup quick-cooking barley
Servings: 10
1. In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes.
2. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes.
3. Add ham and curry powder; cook stirring constantly, until curry is fragrant, 30 to 60 seconds.
4. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes.
Yield: 10 3/4 cups
1 cup sliced carrots
1 cup chopped onion
1 pound fresh white mushrooms, sliced (about 5 cups)
8 ounces smoked ham, diced (about 1 1/2 cups)
4 teaspoons curry powder (4 to 5 teaspoons)
2 13 3/4-ounce cans ready-to-serve chicken broth
1 14 1/2-ounce can stewed tomatoes
1/2 cup quick-cooking barley
Servings: 10
1. In a large saucepan melt butter. Add carrots and onion; cook, stirring occasionally until carrots are nearly crisp-tender, about 5 minutes.
2. Add mushrooms; cook, stirring frequently until mushrooms are tender, about 5 minutes.
3. Add ham and curry powder; cook stirring constantly, until curry is fragrant, 30 to 60 seconds.
4. Stir in chicken broth, tomatoes and barley. Bring to a boil; reduce heat and simmer covered, until barley is tender, about 10 minutes.
Yield: 10 3/4 cups