Barley Cheese Soup

• 1 1/2 c. water
• 1 (13 3/4 oz.) can chicken broth
• 1/2 c. chopped onion
• 1/3 c. pearled barley
• 1 small clove garlic, minced
• 1/2 to 1 tsp. salt
• 1/8 tsp. pepper
• 2 c. chopped broccoli or 1 (10 oz.) pkg. frozen chopped broccoli
• 1 c. thinly sliced carrots
• 1 1/2 c. milk
• 1/4 c. all-purpose flour
• 1 c. shredded Swiss cheese

1. In large saucepan, combine water, broth, onion, barley, garlic, salt and pepper.
2. Bring to a boil; reduce heat.
3. Cover, simmer 40 minutes, stirring occasionally.
4. Add broccoli and carrots; continue simmering 15 to 20 minutes or until barley and vegetables are tender.
5. Combine 1/2 cup milk and flour, mixing until well blended.
6. Gradually stir into soup with remaining milk and cheese.
7. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally.
8. Additional water or milk may be added to desired consistency.

water, chicken broth, onion, barley, clove garlic, salt, pepper, broccoli, carrots, milk, allpurpose, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=352611 (may not work)