Mile High Chowder - cooking recipe
Ingredients
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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
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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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