*  Exported from  MasterCook  *

                         Barley Vegetable Chowder

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Chicken broth or water
     1/2  cup           Pearl barley
   1      medium        Size boiling potato
   1      medium        Size white turnip
   1      Rib           celery
   2                    Carrots -- (up to 3)
   6                    Scallions
  16      ounces        Canned red kidney beans -- drained and rinsed
   1      bunch         Escarole or romaine lettuce
                        Grated Parmesan or pesto topping -- optional
                        Salt and pepper

COOKING MONDAY TO FRIDAY SHOW # MF6630

Combine the broth and barley in a soup pot and bring the liquid to a simmer over
 medium heat Add each vegetable to the pot as you prepare it; peel the potato
 and turnip and cut them into 3/4 inch chunks.  Dice the celery, peel and slice the
 carrots into rounds, 3/4 inch thick.

When all of the vegetables are in, bring the liquid to a boil, then cover and
 reduce the heat and simmer gently for 30 minutes.

Meanwhile thinly slice the scallions, including 4 inches of the green tops.
  Rinse and coarsely chop the escarole.

Add the beans to the soup; season to taste with salt and pepper.  Simmer, covered 15 minutes longer.  
Add the escarole and scallions and simmer until wilted, about 2 minutes.

Adjust the seasoning and serve very hot with grated Parmesan on the side.

Yield: 4 to 6 servings


                   - - - - - - - - - - - - - - - - - -