Recipe: Vegetable-Barley Chowder

VEGETABLE-BARLEY CHOWDER

3/4 cup chopped onion
8 crisply cooked bacon slices, crumbled, reserving drippings
3 medium-size red potatoes, diced
1 1/2 cups diced carrots
2/3 cup diced turnip
1 green bell pepper, chopped
1 (10 oz.) pkg. frozen peas
1/4 cup minced fresh parsley (or 1 tablespoon dried parsley flakes)
1/4 cup all-purpose flour
3 cups water, divided use
3 cups milk
1/2 cup Quaker Pearled Barley*
2 chicken bouillon cubes
1 teaspoon salt
1/4 teaspoon pepper

Saute onion in 1/4 cup hot bacon drippings (or oil) in 4-quart Dutch oven about 5 minutes or until tender.

Add potatoes, carrots, turnip, green pepper, peas and parsley. Continue cooking over medium heat about 5 minutes.

Combine flour and 1/2 cup water, mixing until smooth; add to soup with remaining 2 1/2 cups water. Add remaining ingredients. Cover; bring to a boil. Reduce heat. Simmer about 1 hour or until barley and vegetables are tender.

Garnish with crumbled bacon.

*To substitute 3/4 cup Quaker Quick Pearled Barley for regular barley; add to soup after soup has simmered about 40 minutes. Continue cooking about 20 minutes or until barley and vegetables are tender.

Makes about 3 1/2 quarts soup
From: Recipelink.com
Source: Recipe pamphlet: Barley Recipes from the Test Kitchens of The Quaker Oats Company, not dated