Ingredients
2 medium onions, chopped2 garlic cloves, minced4 ounces sliced fresh mushrooms3 tablespoons butter3 cups chicken broth3 cups vegetable broth3/4 cup uncooked medium pearl barley1/4 to 1/2 teaspoon dried rosemary, crushed1 pound fresh broccoli, cut into florets2 tablespoons cornstarch1/4 cup cold water2 cups half-and-half creamSalt and pepperGrated Parmesan cheese
Preparation
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.
