We’ve been experiencing quite a taste of winter’s chill here in Texas the past week… perfect weather for soup, soup, and more soup!
My husband requested broccoli and cheddar soup last week, and this tasty dish was the result. I added some cooked barley to a favorite recipe and, boy, was it delicious! This hearty soup is chock full of vitamins, protein and fiber… and flavor!
As an allergy note, barley contains gluten. If you are gluten-free, use cooked rice in place of the cooked barley.
Creamy Broccoli, Cheddar & Barley Soup
6 C chicken broth
1 C half and half (or substitute with 1 TBSP melted butter and 1 C milk)
1 C shredded raw cheese
1 tsp glucommanan (whisk with 1/2 C cold water and set aside)
In a large pan, bring chicken broth to a boil over medium/high heat. Add half and half, shredded cheese, glucomannan/water mixture (to thicken soup), onions and seasonings. You can substitute the glucomannan for 1/4 cup of your flour of choice.
Stir until well combined; let boil for several minutes. Add broccoli and barley; simmer for 20 to 30 minutes, or until broccoli is tender (stir occasionally to prevent sticking).
Ladle into bowls and serve with additional shredded cheese, if desired. Enjoy!
Makes a tasty meal with a fresh salad, baked potato, or homemade wheat bread!