Broccoli & Cheese Barley Soup
Submitted by maravelousmarilyn
Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that’s thick, cheesy, and deeply warming.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minBroccoli cheddar soup gets a serious upgrade when you add pearl barley to the pot.
The barley gives every spoonful a satisfying, chewy heft that thin broccoli soups just can’t match.
Reduced-fat cheddar and skim milk keep things lighter without sacrificing that rich, creamy texture you want from a cheese soup.
A flour-and-milk slurry stirred in at the end thickens everything into velvety, spoon-coating goodness.
With 31 reviews and a loyal following, this one’s a proven crowd favorite.
Chef Tips
- Whisk the flour into the half cup of cold milk before adding to the soup. Dumping flour straight into hot liquid creates lumps that are nearly impossible to smooth out.
- Add the broccoli after the barley has simmered for 30 minutes. This way the florets stay bright green and slightly tender instead of turning to mush.
- Stir the cheese in off the heat or over low flame. High heat makes cheddar grainy and oily.
- The soup thickens considerably as it cools. Thin leftovers with a splash of broth or water when reheating.
Ingredients
Directions
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 ½ 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.
Comments
