Recipe: Barley Soup with Ham (Washington Post, 1980's)

BARLEY SOUP WITH HAM

3 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, chopped
2 carrots, diced
2 ribs celery, diced
3/4 cup uncooked pearl barley
6 cups chicken broth
1 small bay leaf
1/4 tsp ground allspice
1/2 cup diced smoked ham
3 tbsp unsalted butter
1/3 lb fresh mushrooms, trimmed and chopped
3 tsp lemon juice
1 tbsp minced fresh parsley leaves

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-cook 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.)

TO FINISH THE SOUP:
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
Source: Washington Post Jan 11, 1989