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BROCCOLI And CHEESE BARLEY SOUP

  • 8servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 c Water

  2. 14 

  3. 1/2 oz Reduced sodium chicken broth

  4. -- (canned) about 1-3/4 cups

  5. 1/2 c Chopped onion

  6. 1/2 c Medium QUAKER Barley*

  7. 2 Garlic cloves; minced

  8. 1/2 ts Salt 

  9. 1/8 ts Black pepper

  10. 2 c Chopped broccoli; OR...

  11. 9 oz -Frozen broccoli

  12. 1 

  13. 1/2 c Skim or low-fat milk

  14. 1/4 c All-purpose flour

  15. 4 oz Reduced fat cheddar cheese

  16. -- shredded

Instructions Jump to Ingredients ↑

  1. 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.

  2. Simmer 30 minutes, stirring occasionally. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender.

  3. 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.

  4. *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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