4 cup water
14 1/2 oz reduced sodium chicken broth - (can, ned) about 1-3/4 c
1/2 cup chopped onion
1/2 cup medium quaker barley*
2 garlic cloves, minced
1/2 tsp salt (optional)
1/8 tsp black pepper
2 cup chopped broccoli, or... frozen broccoli
1 1/2 cup skim or low-fat milk
1/4 cup all-purpose flour
4 oz reduced fat cheddar cheese - shredd, ed
A Recipe for
Broccoli & Cheese Barley Soup
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This is a recipe for Broccoli & Cheese Barley Soup from the recipe cookbook of Recipes-to-go (Cheese)
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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.
Serves: 8
Broccoli & Cheese Barley Soup Recipe brought to you by Recipes To-Go