Broccoli Barley Soup - cooking recipe

Ingredients

3 Tbsp. butter or margarine
2 medium onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 tsp. rosemary, dry
6 c. vegetable stock (vegetarian bouillon cubes)
3/4 c. pearl barley
1 lb. broccoli
2 Tbsp. cornstarch
1/4 c. water
2 c. milk
salt and pepper (to taste)
Parmesan cheese

Preparation

In 5 quart sauce pan, over medium heat, melt butter.
Add onions, garlic and mushrooms.
Cook until soft.
Add rosemary, vegetable stock, and barley.
Bring to a boil.
Cover and simmer until barley is tender, about 45 minutes.
Remove broccoli flowerets and cut into bit size pieces.
Peel stems and slice thinly.
When barley is tender increase heat, adding broccoli. Cover; cook until tender and still bright green, about 10 minutes. Stir together cornstarch and water.
Add to soup along with milk. Stir until soup boils and thickens.
Add salt and pepper to taste.
Sprinkle each serving lightly with cheese.