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|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.