Broccoli Barley Soup
From: Caroline, Quebec, Canada
Servings: 6
IngredientsPreparation
  • 3 tablespoons [45 g] butter
  • 2 cloves garlic, minced
  • 2 medium onions, chopped
  • 1/4 pound [113 g] fresh mushrooms, cleaned then sliced
  • 1/2 teaspoon [2.5 mL] rosemary
  • 6 cups [1.5 L] homemade vegetable broth
  • 1/4 cup [60 mL] hulled barley, soaked in water overnight
  • 1 pound [454g] broccoli
  • 2 tablespoons [30 mL] cornstarch
  • 1/4 cup [60 mL] water
  • 2 cups [500 mL] milk
  • Salt and pepper, to taste
  • 1/3 cup [75 g] grated Parmesan cheese
  • Melt butter into a large casserole; brown together minced garlic, chopped onions and mushroom slices into melted butter.
  • Sprinkle mixture with rosemary then pour vegetable broth into casserole; drain then add barley.
  • Bring to a boil then lower heat.
  • Cover casserole and leaves soup to simmer slowly for approximately 25 minutes, until barley is soft.
  • Meanwhile, break broccoli into small bite-size flowerets; peel then thinly slice broccoli stems.
  • When barley is done, higher heat then add broccoli pieces.
  • Cover casserole and simmer soup for 10 minutes more.
  • Into a small bowl, dissolve cornstarch into water.
  • Stirring, add dissolved cornstarch and milk into soup.
  • Leave soup to simmer stirring, until thickened.
  • Salt and pepper soup.
  • Serve into individual bowls, each serving sprinkled with a little grated Parmesan cheese.