Title: Broccoli & Cheese Barley Soup
Categories: Soup
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

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

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