Barley Cheese Soup

• 1 1/2 c. chopped broccoli
• 1/2 c. quick cooking barley
• 1 (14 oz.) can chicken broth
• 3/4 c. shredded carrot
• 1/4 c. sliced green onion
• 2 1/2 c. milk
• 2 Tbsp. all-purpose flour
• 1/2 tsp. dry mustard
• 1/8 tsp. pepper
• 1 (3 oz.) pkg. cream cheese, cut in cubes and softened
• 1 c. shredded American cheese

1. Combine barley and broth in saucepan.
2. Bring to boil; reduce heat.
3. Cook uncovered for 10 minutes, then add carrots and onions. Combine milk, flour, mustard and pepper.
4. Stir in broth mixture. Cook and stir 1 minute more.
5. Stir about 1/2 cup hot soup mixture into the cream cheese.
6. Stir until combined.
7. Stir cream cheese mixture in remaining soup mixture.
8. Stir American cheese until blended.
9. Top each serving with crushed red pepper if desired. Serves 4.

broccoli, cooking barley, chicken broth, carrot, green onion, milk, flour, dry mustard, pepper, cream cheese, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642352 (may not work)