| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups |
8 |
Servings |
INGREDIENTS
| 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… Frozen broccoli |
| 1 1/2 |
c |
Skim or low-fat milk |
| 1/4 |
c |
All-purpose flour |
| 4 |
oz |
Reduced fat cheddar cheese shredded |
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
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”