Broccoli& cheese barley soup

 
                       BROCCOLI & CHEESE BARLEY SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            Water
   14 1/2   oz           Reduced sodium chicken broth
                         -- (canned) about 1-3/4 cups
      1/2   c            Chopped onion
      1/2   c            Medium QUAKER Barley*
    2                    Garlic cloves -- minced
      1/2   ts           Salt (optional)
      1/8   ts           Black pepper
    2       c            Chopped broccoli -- OR...
    9       oz           -Frozen broccoli
    1 1/2   c            Skim or low-fat milk
      1/4   c            All-purpose flour
    4       oz           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 1/2 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 2/3 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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