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Broccoli Barley Soup

The addition of barley makes this both a flavorful and hearty broccoli soup.

8 ServingsPrep: 15 min. Cook: 50 min.

Ingredients

2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
3 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked medium pearl barley
1/4 to 1/2 teaspoon dried rosemary, crushed
1 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 cups half-and-half cream
Salt and pepper
Grated Parmesan cheese

Directions

In a large saucepan or Dutch oven, saute the first three ingredients
in butter until tender. Add the chicken and vegetable broths, barley
and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30
minutes or until barley is tender. Add broccoli; cover and cook for
10 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and cold water until smooth; stir
into the soup. Bring to a boil; cook and stir for 2 minutes or until
thickened. Reduce heat; stir in the cream, salt and pepper (do not
boil). Sprinkle with Parmesan cheese. Yield: 8 servings (about 2

2 of 2

Broccoli Barley Soup (continued)

Directions (continued)

quarts).

Nutrition Facts: 1 serving (1 cup) equals 240 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 816 mg sodium, 27 g carbohydrate, 6 g fiber, 8 g protein.