Recipe - Broccoli And Cheese Barley Soup

4 cup Water
14 One half ounce Reduced sodium chicken broth
(canned) about 1Three fourths cups
One half cup Chopped onion
One half cup Medium QUAKER Barley*
2 Garlic cloves; minced
One half teaspoon Salt (optional)
1/8 teaspoon Black pepper
2 cup Chopped broccoli; OR...
9 ounce Frozen broccoli
1 One half cup Skim or lowfat milk
One fourth cup Allpurpose flour
4 ounce Reduced fat cheddar cheese
shredded

In 4quart 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 One half 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 4quart 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

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip