This hearty barley and cheese soup is micro-cooked.

Barley-Cheese Soup

1 (10-ounce) can chicken broth
2 cups broccoli, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
1/2 cup barley
1 garlic clove, crushed
1 teaspoon salt
1/8 teaspoon pepper
2 cups water
1/3 cup all-purpose flour
1 1/2 cups milk - divided use
1 1/2 cups shredded Swiss cheese

1. In a large microwave-safe bowl combine chicken broth, chopped broccoli, sliced carrots, chopped onion, barley, crushed garlic clove, salt, pepper, and water. Cover and microwave on HIGH for 18 to 20 minutes or until the barley is tender, stirring once during cooking.
2. In a seperate bowl combine flour and 1/2 cup milk; mix well. Stir into the vegetable mixture with 1 cup milk. Microwave on HIGH for 5 minutes or until thickened, stirring once.
3. Stir in shredded Swiss cheese and let stand, covered, for 3 to 5 minutes.

Makes 6 servings.