Broccoli and Cheese Barley Soup
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INGREDIENTS 4 cups water
14-1/2-ounce can chicken broth
1/2 cup chopped onion
1/2 cup medium barley
2 garlic cloves, minced
1/2 teaspoon salt, optional
1/8 teaspoon black pepper
2 cups chopped broccoli OR 9-ounces frozen broccoli
1-1/2 cups skim or low-fat milk
1/4 cup all-purpose flour
4 ounces Cheddar cheese, shreddedIn a 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 broccoli and barley 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.