LOOT: Broccoli Barley Soup

Coming home from the store yesterday, I walked in my house and saw the weirdest thing. One of my cookbooks was glowing. Right there on the bookshelf in the living room, just shining at me like the sun. I took the book off the shelf and it opened to a recipe I've never seen before - a nourishing soup with broccoli and barley. I wasn't sure at the time what was going on, but now it all makes sense...

LOOT: For using the Wild Berry Potion to defeat the vampire yesterday, you've earned a new recipe.


Broccoli Barley Soup
from Sunset's "Vegetarian Cooking: Nutritious Recipes with Flavor & Imagination"

3 Tbs Butter
2 medium Onions, chopped
2 cloves Garlic, minced
1/4 pounds Mushrooms, sliced
1/2 tsp dried Rosemary
1 cups Vegetable Cups
3/4 cup Pearl Barley
1 pound Broccoli
2 Tbs Cornstarch
1/4 cup Water
2 cups Milk
Salt and Pepper
1/2 Parmesan Cheese (I use Cheddar)

In a 5 quart pan over medium-high heat, melt butter. Add onions, garlic and mushrooms. Cook, stirring frequently, until onion is soft (about 5 minutes). Add rosemary, stock, and barely and bring to a boil. Reduce heat; cover and simmer until barley is tender (about 45 minutes).

Meanwhile, remove broccoli flowerets and cut into bite-sized 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 minutes).

In a small bowl, stir together cornstarch and water. Add to soup long with milk and cook, stirring, until soup boils and thickens. Add salt and pepper to taste. Sprinkle each serving lightly with Parmesan cheese.