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 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.57 Kcal (1196 kJ) | ||
| Calories from fat | 124.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.78g | 21% | |
|---|---|---|---|
| Cholesterol | 34.76mg | 12% | |
| Sodium | 846.09mg | 35% | |
| Potassium | 641.37mg | 14% | |
| Total Carbs | 34.15g | 11% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 61.6mg | 103% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 125.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 76.76 Kcal (321 kJ) | ||
| Calories from fat | 33.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 21% | |
|---|---|---|---|
| Cholesterol | 9.34mg | 12% | |
| Sodium | 227.42mg | 35% | |
| Potassium | 172.39mg | 14% | |
| Total Carbs | 9.18g | 11% | |
| Sugars | 1.22g | 18% | |
| Dietary Fiber | 1.7g | 25% | |
| Protein | 2.21g | 16% | |
| Vitamin C | 16.5mg | 103% | |
| Iron | 0.6mg | 13% | |
| Calcium | 33.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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