Barley and Ham soup

Barley and Ham soup

1/2 cup barley
1 cup fresh mushrooms, chopped
2 tbsp. salt pork or shortening
3 tbsp. green onions, chopped
4 cups stock from country cured ham
3 egg yolks, well beaten
1 cup cream
2 tbsp. parsley, chopped fine

Saute onions in salt pork until tender. Add barley and stir until barley is coated with fat. Add stock. Bring to boil, reduce heat and simmer 30 minutes or until barley is tender. Add mushrooms. Combine egg yolks with cream and stir into soup to thicken as desired. Serve with a garnish of parsley. Serve with Merlot wine.