Recipe: Vegetable-Barley Chowder
SoupsVEGETABLE-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
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
MsgID: 3149280
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Budget Recipes (8+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Budget Recipes (8+)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Budget Recipes (8+) |
Betsy at Recipelink.com | |
2 | Recipe: Vegetable-Barley Chowder |
Betsy at Recipelink.com | |
3 | Recipe: Irish Pot O' Stew (using lamb and barley) |
Betsy at Recipelink.com | |
4 | Recipe: Barley and Beef Roma (using ground beef) |
Betsy at Recipelink.com | |
5 | Recipe: Barley Swiss Steak |
Betsy at Recipelink.com | |
6 | Recipe: Garden Barley Soup (using tomato juice) |
Betsy at Recipelink.com | |
7 | Recipe: Curried Barley Side Dish |
Betsy at Recipelink.com | |
8 | Recipe: Mushroom Barley Soup |
Betsy at Recipelink.com | |
9 | Recipe: Old-Fashioned Bean Soup (using a ham bone and mashed potatoes) (LA Times, 1962) |
Betsy at Recipelink.com |
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