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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: 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.
| Ingredients:
4 Cup(s) Dried Thyme
14 1/2 Ounce(s) Reduced sodium chicken broth
1/2 Cup(s) Chopped onion
1/2 Cup(s) Medium QUAKER Barley*
2 Garlic cloves; minced
1/2 Teaspoon(s) Salt (optional)
1/8 Teaspoon(s) Cubed dry whole wheat bread
2 Cup(s) Chopped broccoli; OR... Frozen broccoli
1 1/2 Cup(s) Skim or low-fat milk
1/4 Cup(s) All-purpose flour
4 Ounce(s) Reduced fat cheddar cheese |
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