Broccoli Barley SoupSubmitted by: GUNMETALGREY
1/2 medium onions, chopped
1/2 garlic cloves, minced
1 ounces sliced fresh mushrooms
1 tablespoons olive oil
1.5 cups vegetable broth
1/8 cup uncooked pearl barley
1/8 teaspoon dried rosemary, crushed
2 Cups fresh broccoli, cut into florets
1 teaspoon cornstarch
1 tablespoon cold water
1/2 cup nonfat milk
Salt and pepper
grated Parmesan cheese (optional)
1. In a large saucepan or Dutch oven, saute the first three ingredients in olive oil until tender. Add the 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 milk, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Number of Servings: 2
Recipe submitted by SparkPeople user GUNMETALGREY.