Broccoli Barley Soup
3 TBSP butter2 medium-size onions, chopped
2 gloves garlic, minced or pressed
1/2 tsp dry rosemary
6 cups vegetable stock
3/4 cup pearl barley
1 lb broccoli
2 TBSP cornstarch
1/4 cup water
2 cups milk
Salt and pepper
1/3 cups grated parmesan cheese if desired
In a 5 quart pan over medium- high heat, melt butter. Add onions and garlic. Cook, stirring frequently, until onion is soft (about 5 min.) Add rosemary, stock and barley and bring to a boil. Reduce heat, cover and simmer until barley is tender (about 45 min.)
Meanwhile, remove broccoli flowerets and cut into bite size pieces. Peel stems and thinly slice. When barley is tender, increase heat and add broccoli stems and pieces. Cook, covered, until broccoli is just tender and still bright green (about 10 min.)
In a small bowl, stir together cornstarch and water. Add to soup along with milk and cook, stirring until soup boils and thickens. Add salt and pepper to taste. Sprinkle each serving lightly with Parmesan cheese if desired. Makes six 1 2/3 cup servings.
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