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Broccoli & Cheese Barley Soup
Yield: 8 servings
4 cups water
14 1/2 oz reduced sodium chicken broth (canned), about 1-3/4 cups
1/2 cup chopped onion
1/2 cup medium 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 cup skim or low-fat milk
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 use quick 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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Broccoli Barley Soup