Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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.

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