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.