Broccoli Cheese Barley

---------- Recipe via Meal-Master (tm) v8.02

Title: Broccoli & Cheese Barley Soup
Categories: Soups
Yield: 8 servings

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
-- 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.

Nutrition Information: 1 cup
* Calories 130
* Protein 9g
* Carbohydrate 17g
* Fat 3g
* Cholesterol 10mg
* Dietary Fiber 2g
* Sodium 275mg
* Percent of Calories from Fat: 21%

Exchanges: Starch/Bread 1, Meat 1/2, Vegetable 1

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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