|Barley||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Several hours prior to making soup, soak barley in water to cover.
Put broth and the 1 quart water in a pot and bring to a boil.
Drain and add barley and salt.
Cover and simmer, stirring occasionally, until barley is almost cooked.
Add milk and continue cooking until barley is soft When ready to serve, remove from heat and gradually stir in egg yolks beaten with a little of the hot soup.
Stir in cheese and butter.