Title: Barley soup with ham
 Categories: Soups
      Yield: 5 Servings
 
      3 tb Vegetable oil
      1    Onion, chopped
      2    Garlic cloves, chopped
      2    Carrots, diced
      2    Ribs celery, diced
    3/4 c  Pearl barley
      6 c  Chicken broth
      1 sm Imported bay leaf
    1/4 ts Ground allspice
    1/2 c  Diced smoked ham
      3 tb Unsalted butter
    1/3 lb Fresh mushrooms, trimmed and
           -chopped
      3 ts Lemon juice
      1 tb Fresh parsley leaves, minced
 
  Put the oil and onion in a soup kettle, set over low heat, and cook
  until the onions are softened, about 5 minutes.  Raise heat to
  medium, stir in the garlic and carrots, and stir-cook for one minute.
  Add the celery and stir-cok for a minute.  Add the barley, broth, bay
  leaf, and allspice. Bring to the boil, skimming the top of the soup
  as necessary. Simmer, covered, for about one hour, or until the
  barley is tender. (The soup may be prepared in advance to this point.)
  
  Stir the ham into the piping hot soup and let simmer while you
  prepare the mushrooms.  Heat the butter in a small skillet, add the
  mushrooms and lemon juice, and stir-cook for 2 to 3 minutes.  Stir in
  the parsley. Add the mushroom mixture to the soup and simmer for 5
  minutes longer. Discard the bay leaf.  Season the soup with salt and
  freshly- ground pepper to taste. Ladle into warmed bowls and serve
  immediately.
  
  Makes 5 servings.
  
  [WASHINGTON POST  Jan 11, 1989] Posted by Fred Peters.