Broccoli Barley Soup

Name: Broccoli Barley Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings (about 2 quarts)
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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Cook: 50 min.

By Taste Of Home Editorial Team

Recipe by Cindy Sutton, Holbein, Saskatchewan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 24, 2022

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

TEST KITCHEN APPROVED

Broccoli Barley Soup

1 Reviews Add your review

Yield:8 servings (about 2 quarts)

Prep:15 min

Cook:50 min

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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

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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.