You'll note that I subbed in green onions with their tops instead of using just a large onion. I did this as the flavor is a bit softer then a mature onion and adds just a nice roundness to the final soup.
Barley and Thyme Soup
- 1 1/2 c diced ham
- 1 med onion coarse chopped
- 4 green onion sliced including green tops
- 1 carrot diced
- 1 c sliced celery
- 1 c pearl barley
- 2 sprigs fresh thyme
- 2 14.5oz cans chicken broth
- 2 T butter
- 2 T olive oil
- 1 T fresh ground black pepper
Heat oil and butter until butter starts to sizzle. Add onion, carrot, celery and thyme. Cook 5-10 minutes over medium heat until onion is soft and clear. Add ham and barley. Cook another 5-10 minutes until the onion begins to brown.
Add broth and 2 cans of water. Bring to boil then reduce heat and cover. Simmer 1 1/2 - 2 hours or until barley is al dente but cooked through. Just prior to serving skim off the thyme sprigs. Test seasoning and adjust if needed.