Broccoli Barley Soup
TOTAL TIME: Prep: 15 min. Cook: 50 min.
YIELD: 8 servings (about 2 quarts).
The addition of barley makes this both a flavorful and hearty broccoli soup.
Ingredients
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2 medium onions, chopped
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2 garlic cloves, minced
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4 ounces sliced fresh mushrooms
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3 tablespoons butter
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3 cups chicken broth
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3 cups vegetable broth
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3/4 cup uncooked medium pearl barley
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1/4 to 1/2 teaspoon dried rosemary, crushed
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1 pound fresh broccoli, cut into florets
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2 tablespoons cornstarch
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1/4 cup cold water
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2 cups half-and-half cream
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Salt and pepper
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Grated Parmesan cheese
Directions
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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.
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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.
Nutrition Facts
1 cup: 240 calories, 11g fat (7g saturated fat), 41mg cholesterol, 816mg sodium, 27g carbohydrate (7g sugars, 6g fiber), 8g protein.
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