barley cheese soup

8 servings
2 cups Broccoli pieces
1 teaspoon Salt
3½ cup Water
Clove garlic, minced
1 tablespoon Chicken soup mix
¼ teaspoon Pepper
1 cup Carrots, sliced
1½ cup Skim milk
Onion, chopped
¼ cup Flour
½ cup Barley
4 ounces Cheddar cheese, diced

Combine all but last 3 ingredients in 3 qt pot. Bring to boil, then simmer 15 minutes till barley is tender.

Mix glour into ½ c milk and add. Add rest of milk.

Cook about five minutes till thickened. Remove from heat and stir in cheese. Cover and let stand 3-5 minutes.

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