Search
by Ingredient

Barley Cheese Soup

StarStarStarHalf starEmpty star

Submitted by galeperry

Barley Cheese Soup recipe

YIELD

8 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 473
CUPS ML BROCCOLI FLORETS
pieces
1 237
CUP ML CARROTS
sliced
1 1
EACH ONIONS
chopped
1 1
EACH GARLIC CLOVES
minced
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 ½ 828
CUPS ML WATER
1 15
TABLESPOON ML SOUP, CHICKEN, MIX *
1 ½ 355
CUPS ML MILK, SKIM
¼ 59
½ 118
CUP ML PEARL BARLEY
4 115.6
OUNCES ML/G CHEDDAR CHEESE
diced

Directions

Combine all but last 4 ingredients in 3 qt pot. Bring to boil, then simmer 15 minutes until barley is tender.

Mix flour into ½ cup milk, and add to pot with rest of milk. Cook about five minutes until thickened. Remove from heat and stir in cheese. Cover and let stand 3 to 5 minutes.

Serve warm, and enjoy!

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Your directions do not make sense, but at least I know how to cook and can get it.

anonymous   

You’re right!

happyzhangbo   

Thanks for pointing it out.

 

 

Nutrition Facts

Serving Size 222g (7.8 oz)
Amount per Serving
Calories 120 20% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 384mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 63% Vitamin C 32%
Calcium 13% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

    Email this recipe