Broccoli and cheese barley soup
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Broccoli and cheese barley soup
  Broccoli    Cheese    Barley    Soups  
Last updated 6/12/2012 1:10:36 AM. Recipe ID 37874. Report a problem with this recipe.
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      Title: Broccoli and 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
  




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Recipe ID 37874 (Apr 03, 2005)

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