Ingredients

• 1/4 cup butter
• 1/4 cup onion, finely chopped
• 1 cup quick cooking barley
• 5 1/2 cups chicken broth
• 1/2 pound DI LUSSO® Deli Meats and Cheese, prosciutto, cut into thin slivers
• 1/4 teaspoon white pepper
• 1 cup heavy cream
• 1 (10-ounce) package frozen tiny peas, thawed
• 1 cup shredded Parmesan cheese
• Nutmeg

Directions

1. In large saucepan over medium heat, melt butter. Add onion and cook 3 to 5 minutes or until onion is tender.
2. Add barley. Cook, stirring, until it turns light golden in color.
3. Stir in broth, prosciutto and white pepper. Bring to a boil; reduce heat; cover and simmer 30 minutes or until barley is tender.
4. Stir in cream and peas. Heat thoroughly.
5. Top individual servings with cheese and a sprinkle of nutmeg.