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1/4 c. butter
1/4 c. finely chopped green
5 1/2 c. regular strength
chicken broth
1/4 lb. ham, diced
1/4 tsp. pepper
1 c. heavy cream or half and
1 (10 oz.) pkg. frozen petite
peas, thawed
1 c. pearl barley

In a 5 to 6 quart pan, stir butter and onions over
medium heat until onions are limp. Add barley; stir in broth,
ham and pepper. Bring to a boil. Cover and simmer until
barley is tender, about 30 minutes. Add cream and peas; cook
just to heat. When serving, add grated or shredded Parmesan
cheese and nutmeg to each bowl for garnish, if desired. Serves
6 to 8. This is a great way to use up leftover ham and chicken
broth. This soup freezes well.
From a recipe originally submitted by Virginia Phillips.

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