Broccoli Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/2 medium onions, chopped1/2 garlic cloves, minced1 ounces sliced fresh mushrooms 1 tablespoons olive oil 1.5 cups vegetable broth1/8 cup uncooked pearl barley1/8 teaspoon dried rosemary, crushed2 Cups fresh broccoli, cut into florets1 teaspoon cornstarch 1 tablespoon cold water1/2 cup nonfat milkSalt and peppergrated Parmesan cheese (optional)
Serves 2
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.
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.
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 7.4 g
- Cholesterol: 1.2 mg
- Sodium: 764.0 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 5.5 g
- Protein: 6.9 g
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