Ingredients
3 cups water3 beef bouillon cubes1/2 cup medium pearl barley2 cups fresh or frozen chopped broccoli or asparagus, cooked and drained4 cups milk5 slices American cheese1/4 teaspoon ground nutmeg1/4 teaspoon pepper4 bacon strips, cooked and crumbled, optional
Preparation
In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
