Broccoli & Cheese Barley Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
14 1/2 ounce: Reduced sodium chicken broth, (canned) 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 cup: Chopped broccoli, OR...
9 ounce: -Frozen broccoli,
1 1/2 cup: Skim or low-fat milk,
1/4 cup: All-purpose flour,
4 ounce: Reduced fat cheddar cheese, shredded
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Soups