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.
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.
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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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