Broccoli & Cheese Barley Soup Recipe

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Broccoli & Cheese Barley Soup Ingredients

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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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

This Recipe for Broccoli & Cheese Barley Soup is one of thousands in the Recipes-to-go Cheese Cookbook.

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Broccoli & Cheese Barley Soup Recipe
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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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This is a recipe for Broccoli & Cheese Barley Soup from the recipe cookbook of Recipes-to-go (Cheese)

There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.
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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
Elizabeth Russell

Broccoli & Cheese Barley Soup

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
Joe E. Lewis

Broccoli & Cheese Barley Soup 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 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

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Broccoli & Cheese Barley Soup Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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