NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|vegetable broth, divided||3 L||12 cups|
Campbell’s® Signature Golden Broccoli and Cheese Condensed Soup
|butter, divided||250 mL||1 cup|
|diced onions||375 mL||1 1/2 cups|
|minced garlic||45 mL||3 tbsp|
|barley||1 L||4 cups|
|salt||1 mL||1/4 tsp|
|dry white wine||250 mL||1 cup|
|peas||500 mL||2 cups|
|shaved Parmesan cheese||375 mL||1 1/2 cup|
|chopped fresh parsley||175 mL||3/4 cup|
|1. Heat broth in large saucepan set over medium-high heat; reduce heat to low to maintain heat. In a separate large saucepan, heat broccoli and cheese soup; reduce heat to low to maintain heat.|
|2. Melt 1/4 cup (60 mL) butter in large saucepan or rondeau set over medium heat; sauté onions and garlic for about 5 minutes or until tender and fragrant. Add barley and salt; stir to combine. Add wine; cook for about 3 minutes or until reduced by half. Set aside.|
- Add 6 cups (1.5 L) hot vegetable broth; stir to combine and bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, for 30 to 35 minutes or until barley is just tender. Stir in Signature Golden Broccoli and Cheese Condensed Soup; cook over medium heat for 5 to 6 minutes or until heated through. Remove from heat; keep warm for service. Makes 12 cups / 3 L risotto.
Serving: Heat 1 tbsp (15 mL) butter in small saucepan set over medium heat. Ladle 1/3 cup (75 mL) barley mixture into pan. Add 1 cup (250 mL) hot vegetable broth and ½ cup (125 mL) Broccoli and Cheese Condensed Soup into pan. Cook, stirring frequently, for 3 to 5 minutes or until barley is tender and creamy, adding heaping 2 tbsp (30 mL) peas in last 2 minutes of cooking. Stir in 1 tbsp (15 mL) shaved Parmesan cheese. Ladle into serving bowl; sprinkle with additional 1 tbsp (15 mL) Parmesan cheese and 1 tbsp (15 mL) parsley.