Broccoli Barley Soup

Health score
7%
Broccoli Barley Soup
65 min.
8
377kcal

Suggestions

Looking for a delicious and comforting soup recipe that's perfect for any occasion? Look no further than this mouthwatering Broccoli Barley Soup! This hearty dish is packed with nutritious ingredients, making it a delightful choice for anyone who wants to enjoy a warm, satisfying meal without compromising on health. With a rich, savory broth as its base, this soup is infused with the delightful flavors of fresh mushrooms, aromatic rosemary, and tender broccoli florets.

The star of this recipe, pearl barley, adds a delightful chewy texture and a subtle nutty flavor that complements the other ingredients beautifully. And let's not forget the finishing touch – a generous sprinkle of grated Parmesan cheese, which adds a luxurious depth of flavor that's hard to resist.

Whether you're looking for a delicious appetizer, a filling snack, or a comforting main course, this Broccoli Barley Soup is sure to hit the spot. It's easy to make, serves eight generous portions, and can be on the table in just 65 minutes. So why not give it a try and discover all the delicious flavors that this delightful soup has to offer? You won't be disappointed!

Ingredients

  • medium onion chopped
  •  garlic clove minced
  • ounces mushrooms fresh sliced
  • ounces mushrooms fresh sliced
  • tablespoons butter 
  • cups chicken broth 
  • cups vegetable stock 
  • 0.8 cup quick-cooking barley uncooked
  • 0.3 teaspoon rosemary dried crushed
  • pound broccoli fresh cut into florets
  • tablespoons cornstarch 
  • 0.3 cup water cold
  • cups cup heavy whipping cream 
  • serving salt and pepper 
  • serving parmesan cheese grated

Equipment

  • bowl
  • sauce pan
  • dutch oven

Directions

  1. In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender.
  2. 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.
  3. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
  4. 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).
  5. Sprinkle with Parmesan cheese.

Nutrition Facts

Calories377kcal
Protein8.29%
Fat63.45%
Carbs28.26%

Properties

Glycemic Index
39.75
Glycemic Load
2.08
Inflammation Score
-8
Nutrition Score
17.278695624808%

Flavonoids

Luteolin
0.46mg
Isorhamnetin
1.38mg
Kaempferol
4.63mg
Myricetin
0.05mg
Quercetin
7.44mg

Nutrients percent of daily need

Calories:376.69kcal
18.83%
Fat:27.53g
42.35%
Saturated Fat:17.11g
106.96%
Carbohydrates:27.58g
9.19%
Net Carbohydrates:22.39g
8.14%
Sugar:5.72g
6.36%
Cholesterol:83.55mg
27.85%
Sodium:842.71mg
36.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.1g
16.19%
Vitamin C:53.8mg
65.21%
Vitamin K:60.7µg
57.81%
Vitamin A:1585.83IU
31.72%
Manganese:0.47mg
23.69%
Vitamin B2:0.39mg
22.85%
Selenium:14.93µg
21.32%
Fiber:5.19g
20.74%
Phosphorus:175.69mg
17.57%
Folate:52.87µg
13.22%
Potassium:445.62mg
12.73%
Vitamin B3:2.52mg
12.61%
Vitamin B6:0.24mg
12.19%
Calcium:118.14mg
11.81%
Copper:0.23mg
11.66%
Vitamin B5:1.02mg
10.18%
Magnesium:38.81mg
9.7%
Vitamin B1:0.14mg
9.66%
Zinc:1.21mg
8.06%
Vitamin E:1.18mg
7.86%
Iron:1.24mg
6.91%
Vitamin D:1.03µg
6.85%
Vitamin B12:0.18µg
3.06%