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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The addition of barley makes this both a flavorful and hearty broccoli soup. 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:
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).
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