BROCCOLI BARLEY SOUP

Broccoli Barley Soup image

The addition of barley makes this both a flavorful and hearty broccoli soup.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.