Yield: 8 Servings
Measure | Ingredient |
---|---|
4 cups | Water |
14½ ounce | Reduced sodium chicken broth (canned) about 1-3/4 cups |
½ cup | Chopped onion |
½ cup | Medium QUAKER Barley* |
2 \N | Garlic cloves; minced |
½ teaspoon | Salt (optional) |
⅛ teaspoon | Black pepper |
2 cups | Chopped broccoli; OR... Frozen broccoli |
1½ cup | Skim or low-fat milk |
¼ cup | All-purpose flour |
4 ounces | Reduced fat cheddar cheese shredded |
In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender. Combine ½ cup milk and flour, mixing until well blended.
Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally. Add additional water or chicken broth if soup becomes too thick upon standing. *NOTE: To user Quick QUAKER Barley, substitute ⅔ cup quick barley for medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch oven, combine all ingredients except milk, flour and cheese. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley and broccoli are tender. Proceed as 2nd paragraph directs.