Instructions: Soak the barley in the water for 6 hours or over night. Melt the butter in a large heavy pot over medium-low heat. Add the ham; cook until the edges turn gold, about 5 minutes. Stir in the onion; cook 2 minutes. Add the garlic; cook 3 minutes longer. Add the carrot, parsnip, rutabaga, leek, and cabbage. Cook, covered, 10 minutes. Add the chicken stock and heat to boiling. Reduce the heat and simmer partially covered for about 30 minutes.

Add the barley and cook for 15 minutes more. Reduce the heat to low, and slowly stir the cream into the chowder. Warm the chowder through, but do not allow it to boil. Season with salt and pepper, the thyme and nutmeg.

Just before serving, sprinkle the surface with the Parmesan.

Serves 6 to 8.

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