Instructions: Combine broth, water and tomatoes in a 3-quart casserole. Cover with lid or vented plastic wrap; microwave on high 9 to 10 minutes or until boiling.

Stir in mushrooms, barley, onion, dill, caraway, sugar and pepper. Re-cover and microwave on high 12 to 15 minutes, or until barley is tender. Stir in ham.

Serving suggestion: Top each serving with a dollop of sour cream, if desired.

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