Quick Ham and Barley Cream Soup

Main Ingredients:

• 1/4 cup butter or margarine
• 1/4 cup finely chopped onion
• 1 cup quick-cooking barley
• 2 tablespoons all-purpose flour
• 5 cups water
• 5 teaspoons Herb-Ox® Chicken Instant Powder
• 2 (5-ounce) cans Hormel® Chunk Ham, drained and flaked
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon white pepper
• 1 cup whipping cream
• 1 cup frozen baby sweet peas
• 1 cup shredded Parmesan cheese
• Freshly grated nutmeg

Instructions

1. 1

   In large saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until tender. Add barley and flour. Cook, stirring constantly, 2 to 4 minutes longer or until lightly golden brown. Stir in water, bouillon, ham, poultry seasoning and white pepper. Bring to a boil.

2. 2

   Reduce heat to medium-low. Cover; simmer soup 15 minutes or until barley is tender. Stir in cream and peas. Cook, stirring occasionally, 3 to 4 minutes longer or until hot. Top individual servings with cheese and generous sprinkle of nutmeg.