Side Pannel
Broccoli and Cheese Barley Soup
Broccoli and Cheese Barley Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 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
Directions
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
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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