A recipe for Broccoli and Cheese Barley Soup. Follow the simple recipe instructions for Broccoli and Cheese Barley Soup shared by other home cooking experts.
Ingredients
4 c. Water14 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 Tsp. Salt (optional)
1/8 Tsp. 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
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.
