Broccoli Barley Soup

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  • 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 pearl barley
  • 1/4 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


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.