INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 175
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 14.2mg
Sodium: 648.4mg
Potassium: 172mg
Carbohydrates: 16.7g
Fiber: 1.5g
Sugar: 3.2g
Protein: 10g