Ingredients1 h servings 361
- Melt butter in a large saucepan over medium heat. Add onions; cook until clear, about 5 minutes. Stir in ham and curry until curry is fragrant, 30 to 60 seconds. Add chicken broth, tomatoes, and barley. Bring to a boil; lower heat and simmer, covered, until barley is tender, 30 to 35 minutes. Add mushrooms and carrots and cook until tender, 10 to 15 minutes.
- Cook's Notes:
- This soup can be made ahead of time and stored in the freezer.
- This recipe is a great way to use up leftover ham.
Per Serving: 361 calories; 15 39.3 20.6 51 2103 Full nutrition
ReviewsRead all reviews 3
I LOVE this recipe! The only change I made was to double the amount of broth, so the curry had a mild flavor and specifically use portabella mushrooms. This is my new winter favorite soup! Thank...
The only change I made was to add more curry powder. Otherwise it was great. I’ll definitely make this again.