Broccoli And Cheese Barley Soup Recipe
Servings: 8
Ingredients
- 4 c. Water
- 14 1/2 ounce Reduced sodium chicken broth (canned) about 1-3/4 c.
- 1/2 c. Minced onion
- 1/2 c. Medium QUAKER Barley*
- 2 x Garlic cloves, chopped
- 1/2 tsp Salt (optional)
- 1/8 tsp Black pepper
- 2 c. Minced broccoli, Or possibly...
- 9 ounce -Frzn broccoli
- 1 1/2 c. Skim or possibly low-fat lowfat milk
- 1/4 c. All-purpose flour
- 4 ounce Reduced fat cheddar cheese shredded
Directions
- In 4-qt saucepan or possibly Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover.
- Simmer 30 min, stirring occasionally. Add in broccoli; continue simmering 15 to 20 min or possibly till barley and broccoli are tender.
- Combine 1/2 c. lowfat milk and flour, mixing till well blended. Gradually stir into soup with remaining lowfat milk and cheese. Continue cooking over medium heat about 5 min or possibly till thickened, stirring occasionally. Add in additional water or possibly chicken broth if soup becomes too thick upon standing.
- *NOTE: To user Quick QUAKER Barley, substitute 2/3 c. quick barley for medium barley and decrease water to 3 c.. In 4-qt saucepan or possibly Dutch oven, combine all ingredients except lowfat milk, flour and cheese. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 min or possibly till barley and broccoli are tender. Proceed as 2nd paragraph directs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 48 | 31% |
| Total Fat 5.48g | 7% |
| Saturated Fat 3.19g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 279mg | 12% |
| Potassium 233mg | 7% |
| Total Carbs 19.35g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.21g | 2% |
| Protein 8.63g | 14% |
