Broccoli & Cheese Barley Soup Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 4c Water
  • 14 1/2oz Reduced sodium chicken broth
  • -- (canned) about 1-3/4 cups
  • 1/2c Chopped onion
  • 1/2c Medium QUAKER Barley*
  • 2 Garlic cloves; minced
  • 1/2ts Salt (optional)
  • 1/8ts Black pepper
  • 2c Chopped broccoli; OR...
  • 9oz -Frozen broccoli
  • 1 1/2c Skim or low-fat milk
  • 1/4c All-purpose flour
  • 4oz Reduced fat cheddar cheese
  • -- shredded

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