---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Broccoli & Cheese Barley Soup
  Categories: Soups
       Yield: 8 servings
  
       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.
   
   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
  
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