Swiss Broccoli Barley Soup
1 1/2 cups water
1 3/4 cups chicken broth
1/2 cup chopped onion
1/3 cup pearled barley
1 small clove garlic, peeled and minced
1/2 tsp. salt
1/8 tsp. pepper
10 ounce package frozen, thawed broccoli
1 cup peeled, thinly sliced carrots
1 1/2 cups milk, divided
1/4 cup all purpose flour
1 cup shredded Swiss cheese
Combine water, chicken broth, onion, barley, garlic, salt and pepper in a large saucepan. Heat to a boil over medium high heat, stirring occasionally. Reduce heat, cover and simmer 40 minutes, stirring occasionally. Add broccoli and sliced carrots. Simmer 15 to 20 minutes until vegetables are tender. Whisk together 1/2 cup milk and flour in a small bowl until smooth. Whisk the flour mixture into the soup and simmer 5 minutes, stirring frequently, until thickened. Stir in remaining 1 cup milk and Swiss cheese. Simmer about 5 minutes until cheese is melted. Serve hot.
Serves 4 to 6.