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
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana