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, or follow directions for rice cooker.
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.
Yield: 8 servings
Western Trails Food · 313 W. Valentine · Glendive, MT 59330
406-377-4284 · www.westerntrailsfood.com · email@example.com