Mile High Chowder - cooking recipe

Ingredients
    1 c. canned chicken broth
    1/2 c. quick cooking barley
    2 Tbls. margarine
    8 ounces mushrooms, sliced
    2 c. chopped red, yellow and green bell pepper
    3 Tbls. all purpose flour
    4 c. milk
    2 Tbls. fresh or 2 tsp. dried thyme
    1 tsp. salt or salt to taste
    1/2 tsp. pepper
Preparation
    Bring broth to a boil, add barley and cover.
    Simmer 12 minutes or until tender.
    In another pan, melt margarine and cook mushrooms and peppers 5 minutes, sprinkle with flour cook 1 minute.
    Add milk, bring to simmer over high heat, stir in thyme, salt and pepper.
    Reduce heat, simmer uncovered for 10 minutes.
    Stir barley mixture into soup, simmer uncovered 5 minutes or until vegetables are tender.

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