1/4 cup butter
1/4 cup finely chopped onion
2 tablespoons whole wheat pastry flour
1 cup cooked barley
5 cups water
1 tablespoon Chicken Bouillon granules
1 cup finely diced cooked ham
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1 cup heavy cream
1 cup frozen sweet peas, thawed
1 cup shredded Parmesan cheese
Ground nutmeg

In large saucepan over medium heat, melt butter.

Add onion and cook 3-5 minutes or until tender. Add flour and barley; cook and stir until it turns a light golden color.

Stir in water, bouillon, ham, poultry seasoning, and white pepper.

Bring mixture to a boil; reduce heat, cover, and simmer 15 minutes or until barley is tender.

Stir in cream and peas. Heat thoroughly.

Top individual servings with cheese and a generous sprinkle of nutmeg.