Barley Cheese Soup

3/4 cup water
1/2 cup chopped carrots
1/4 cup quick-cooking barley
1/2 tsp. instant beef or chicken bouillon granules
1-1/2 cup skim milk
4 tsp. cornstarch
3/4 cup shredded American cheese (3 oz)
2 tsp. sliced green onion

In a medium saucepan combine water, carrots, barley, bouillon granules and dash pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 12 to 15 minutes or until barley is tender. Remove from heat. In a small bowl stir together milk and cornstarch. Stir into barley-carrot mixture. Cook and stir over medium heat until thickened and bubbly. Add the shredded cheese. Cook and stir until the cheese melts. To serve, ladle the soup into individual bowls; sprinkle with green onion.

Makes 2 servings

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana