Ham and Barley Cream Soup

Main Ingredients:

• 1/4 cup butter or margarine
• 1/4 cup finely chopped onion
• 1 cup quick-cooking barley
• 5 1/2 cups water
• 6 Herb-Ox® Chicken Bouillon Cubes
• 1 cup Hormel® Cure 81® Sliced Ham, slivered
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon white pepper
• 1 cup whipping cream
• 1 cup frozen tiny peas, thawed
• 1 cup shredded Parmesan cheese
• Ground nutmeg

Instructions

1. 1

   In large saucepan, melt butter over medium heat. Add onion; cook 3 to 5 minutes or until tender. Add barley; cook, stirring occasionally, until lightly golden. Stir in water, bouillon, ham, poultry seasoning and white pepper.

2. 2

   Bring soup to a boil; reduce heat. Cover. Simmer 15 minutes or until barley is tender. Stir in cream and peas. Cook until heated thoroughly.

3. 3

   Top individual servings of soup with cheese and generous sprinkle nutmeg, if desired.