garlic coursley chopped
barley, medium pearl
ham, smoked and diced
parsley fresh and chopped
Put the oil and onion in a soup kettle set over low heat and cook until the onions are softened, 5 minutes.
Raise heat to medium, stir in garlic and carrots and stir, cook for i minute.
Add the celery and stir, cook for a minute then add the barley, stock, bay leaf, allspice.
Bring to a boil skimming off the top if necessary. Simmer covered foe about 1 hour or until 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 parsley.
Add the mushroom mixture to the soup and simmer for 5 minutes longer.
REMOVE AND DISCARD THE BAY LEAF.
Season the soup with salt and pepper to taste. Ladle into warmed bowls and serve.