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  • Broccoli And Cheese Barley Soup

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    Broccoli And Cheese Barley Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 c. Water
    • 14 1/2 ounce Reduced sodium chicken broth (canned) about 1-3/4 c.
    • 1/2 c. Minced onion
    • 1/2 c. Medium QUAKER Barley*
    • 2 x Garlic cloves, chopped
    • 1/2 tsp Salt (optional)
    • 1/8 tsp Black pepper
    • 2 c. Minced broccoli, Or possibly...
    • 9 ounce -Frzn broccoli
    • 1 1/2 c. Skim or possibly low-fat lowfat milk
    • 1/4 c. All-purpose flour
    • 4 ounce Reduced fat cheddar cheese shredded

    Directions

    1. In 4-qt saucepan or possibly Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover.
    2. Simmer 30 min, stirring occasionally. Add in broccoli; continue simmering 15 to 20 min or possibly till barley and broccoli are tender.
    3. Combine 1/2 c. lowfat milk and flour, mixing till well blended. Gradually stir into soup with remaining lowfat milk and cheese. Continue cooking over medium heat about 5 min or possibly till thickened, stirring occasionally. Add in additional water or possibly chicken broth if soup becomes too thick upon standing.
    4. *NOTE: To user Quick QUAKER Barley, substitute 2/3 c. quick barley for medium barley and decrease water to 3 c.. In 4-qt saucepan or possibly Dutch oven, combine all ingredients except lowfat milk, flour and cheese. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 min or possibly till barley and broccoli are tender. Proceed as 2nd paragraph directs.

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