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French Ham And Barley Soup

ethnic, pork, soups

2 tablespoon salt pork, diced
3 tablespoon shallots, sliced
1/2 cup pearl barley
1 quart hot ham stock
3 egg yolks, beaten
1 cup cream
2 tablespoon chopped fresh parsley or
1 cup sauteed sliced mushrooms or
1/2 cup sliced scallions and/or
1/2 cup 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.

Yield: 8 servings

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