Broccoli Barley Soup Recipe
Broccoli Barley Soup Recipe photo by Taste of Home

Broccoli Barley Soup Recipe

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The addition of barley makes this both a flavorful and hearty broccoli soup.
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 8 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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 quarts).
Originally published as Broccoli Barley Soup in Country Extra May 2004, p51

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Reviewed Jul. 11, 2014

"I made this for the first time with fresh broccoli from our garden and it was delicious! It was not hard to make at all."

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