Recipe: Broccoli and Cheese Barley Soup

BROCCOLI AND CHEESE BARLEY SOUP

4 cups water
1 (14 1/2 oz) can reduced sodium chicken broth (about 1 3/4 cups)
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 cups chopped broccoli (or 9 oz frozen broccoli)
1 1/2 cups skim or low-fat milk, divided use
1/4 cup all-purpose flour
4 oz reduced fat cheddar cheese, 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.

Makes 8 servings
Source: Recipe booklet: Quaker's Best Barley Recipes, The Quaker Oats Company, 1992