Broccoli & cheese barley soup

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 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.

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