Broccoli and Cheese Barley Soup

• 4 cups water
• 14 1/2 ounces chicken broth, low salt
• 1/2 cup onions chopped
• 1/2 cup pearl barley
• 2 each garlic cloves minced
• 1/2 teaspoon salt
• 18 teaspoon black pepper
• 2 cups broccoli florets chopped
• 1 1/2 cups milk, skim
• 1/4 cup flour, all-purpose
• 4 ounces cheddar cheese reduced fat, shredded

1. In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper.
2. Bring to a boil.
3. Reduce heat to low; cover.
4. Simmer 30 minutes, stirring occasionally.
5. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender.
6. Combine 1/2 cup milk and flour, mixing until well blended.
7. Gradually stir into soup with remaining milk and cheese.
8. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally.
9. Add additional water or chicken broth if soup becomes too thick upon standing.

water, chicken broth, onions, pearl barley, garlic, salt, black pepper, broccoli florets, milk, flour, cheddar cheese

Taken from recipeland.com/recipe/v/broccoli-cheese-barley-soup-29441 (may not work)