Broccoli& Cheese Barley Soup
Broccoli& Cheese Barley Soup, a cheese recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Broccoli& Cheese Barley Soup
Ingredients
- 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
Method
- – 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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