Quick Barley and White Bean Soup with Prosciutto

QUICK BARLEY AND WHITE BEAN SOUP WITH PROSCIUTTO

 Butter                                                      5 T
Shallots, minced                                       5
Carrots, coarsely shred                            6 oz
Pearl barley                                             1 2/3 cups
Chicken stock                                         17 cups
Prosciutto, thin strips                                5 oz
Turkey breast, cooked                             2 lbs
Dried thyme                                             1 1/4 tsp
Pepper                                                    1/2 tsp
Small white beans (15 oz cans)                2 1/2 cans, rinsed and drained
Chopped parsley
Rye bread croutons

Preheat an 8-quart saucepan over medium-high heat until rim of pan is hot-to-the-touch.

Add butter and wait for about 1 more minute.

Add shallots and carrots and cook, stirring often until shallots are soft (about 3 minutes.)

Add barley and cook, stirring until light golden.

Stir in broth, prosciutto, thyme, and pepper.

Bring to a boil, then reduce heat, cover, and simmer until barley is tender to the bite (about 30 minutes.)

Add beans and cook, stirring occasionally, until heated through (about 3 minutes.)

Before serving, add croutons and parsley for garnish.