Yield: 8 Servings
|14½ ounce||Reduced sodium chicken broth (canned) about 1-3/4 cups|
|½ cup||Chopped onion|
|½ cup||Medium QUAKER Barley*|
|2||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.