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Broccoli Barley Soup

 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).
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.