---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Broccoli & Cheese Barley Soup
 Categories: Soups
      Yield: 8 Servings
 
      4 c  Water
 14 1/2 oz Can reduced sodium chicken
           - broth (1-3/4 c)
    1/2 c  Onion; chopped
    1/2 c  Medium barley *
      2 cl Garlic; minced
    1/2 ts Salt (optional)
    1/8 ts Black pepper
      2 c  Broccoli; chopped -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 qt 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 Barley, substitute 2/3 cup quick barley for medium
  barley and decrease water to 3 cups. In 4 qt 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.
  
  Exchanges: Starch/bread 1, Meat 1/2, Vegetable 1
  
  Recipe FROM: Quaker's Best Barley Recipes, 1992

  Formatted by: Karen Mintzias
 
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