Broccoli Barley Soup

Ingredients

• medium onions, chopped (2)
• garlic cloves, minced (2)
• sliced fresh mushrooms (4 ounces)
• butter (3 tablespoons)
• chicken broth (3 cups)
• vegetable broth (3 cups)
• uncooked medium pearl barley (3/4 cup)
• dried rosemary, crushed (1/4 to 1/2 teaspoon)
• fresh broccoli, cut into florets (1 pound)
• cornstarch (2 tablespoons)
• cold water (1/4 cup)
• half-and-half cream (2 cups)
• Grated Parmesan cheese

Instructions

1. In a large saucepan or Dutch oven, saute the onions, garlic, and mushrooms in butter until tender.
2. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes or until barley is tender.
4. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
5. In a small bowl, combine cornstarch and cold water until smooth; stir into the soup.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.