this recipe is for "sister" Kim!

Broccoli Barley Soup

Prep time: 1/2 hour

Cooking time: 1.5 - 2 hours
Yield: 3 quarts

Ingredients

· 3 garlic cloves, minced

· 1 large onion, chopped

· 1carrot chopped / halved and diagonal

· ½ cup sliced fresh mushrooms

· 3 tablespoons butter/ olive oil (combined)

· 2 quarts vegetable broth

· 3/4 cup uncooked medium pearl barley

· 1 pound fresh broccolini

oChop stems coarsely for cooking

oCut florets off of stem and set aside for later use

· 1 cup half-and-half cream

· 1/8 teaspoon white pepper

· ¼ cup dry sherry

· 1 tablespoon Dijon mustard

· ½ cup Tillamook “Italian” cheese (pre-grated in a bag)

Directions

· In a large saucepan or Dutch oven, saute the garlic in the butter /olive oil.  When translucent add the next three ingredients until tender. Add the vegetable broth, white pepper and bring to a boil. Reduce heat; cover and simmer for one hour. 

· Using an immersion stick, puree above ingredients.

· Add barley to pot, return heat to a low boil then reduce to a simmer and “lid”.

· Cook for an additional 30 minutes.

· Add half and half at the end of the thirty minutes, with the Dijon, sherry and half and half.  Blend together well, add in the cheese.  Ready for serving once heated through.  If too thick (NEVER!) thin with broth or half n’ half.  Serve and as Julia would say....
Bon Apetit!