Yield: Yields 8-1/2 to 9 cups soup.
Servings: six generously.
If you can’t find a ham hock, just leave it out—the soup will still taste terrific.
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Make Ahead Tips
You can prepare the soup up to three days ahead (to just before you add the cream), or it can be frozen for up to a month. When ready to serve, heat the soup and add the heavy cream and garnishes.
This was a wonderful soup and I did use the roux and the cream to finish but would not be necessary if you wanted a lower cal version..I also only had canadian bacon and pearl barley and both substitutions were right on. Great way to use my organic mushrooms from the farmers market today.
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