Broccoli Barley Soup

Name: Broccoli Barley Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams fresh broccoli, cut into florets; 3 Tbsps butter; 710 milliliters chicken broth; 2 Tbsps cornstarch; 0 teaspoons dried rosemary, crushed; 113 grams sliced fresh mushrooms; 2 garlic cloves, minced; 473 milliliters half-and-half cream; 2 mediums onions, chopped; 8 servings Grated Parmesan cheese; 177 milliliters uncooked medium pearl barley; 8 servings Salt and pepper; 710 milliliters vegetable broth; 59 milliliters cold water

You can never have too many main course recipes, so give Broccoli Barley Soup a try. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 351 calories, 17g of protein, and 20g of fat each. It is perfect for Autumn. Head to the store and pick up salt and pepper, butter, pearl barley, and a few other things to make it today. To use up the half & half cream you could follow this main course with the Coconut Cream Pie Made With Half & Half as a dessert. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender.

Ingredients you will need

Butter

Equipment you will use

Dutch Oven

Sauce Pan

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.

Ingredients you will need

Vegetable

Rosemary

Whole Chicken

Barley

Broth

Add broccoli; cover and cook for 10 minutes or until broccoli is tender.

Ingredients you will need

Broccoli

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).

Ingredients you will need

Salt And Pepper