Barley and cauliflower soup

Easy winter dinner - the soup is filling and can be cooked in one pot, making for less clean-up after dinner.

Ingredients
1/2 cup chopped onion
Tsp oil
4 cups water
2 vegetarian boullioun cubes
1/2 cup barley
2 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1 head of cauliflower, chopped
1 cup carrots, sliced
1 leek, sliced
2 cups milk
1/4 cup flour
4 oz. shredded swiss cheese

Directions
1. Heat the oil and saute the onions in large sauce pan.
2. Add the water, barley, boullion, garlic, salt and pepper to pot. Bring to boil; reduce heat. Simmer 20 minutes or so.
3. Add vegetables (cauliflower, carrota, leek). Add more water if needed and simmer another 20 minutes, until vegetables and barley are tender.
4. Combine 1/2 cup milk with flour, mixing until well-blended. Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about about 5 minutes or until thickened, stirring occasionally.

Makes 6 servings.
Note: If you use Quick Barley, steps 2 and 3 can be combined and cooking should only take about 20 minutes.