Free Recipe Broccoli and Cheese Barley Soup
Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Broccoli and Cheese Barley Soup Recipe
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
Broccoli and Cheese Barley Soup Preparation
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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