Broccoli & cheese barley soup
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.