Mile High Chowder

10 ingredients
6 steps

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

Directions

  1. 1
    Bring broth to a boil, add barley and cover.
  2. 2
    Simmer 12 minutes or until tender.
  3. 3
    In another pan, melt margarine and cook mushrooms and peppers 5 minutes, sprinkle with flour cook 1 minute.
  4. 4
    Add milk, bring to simmer over high heat, stir in thyme, salt and pepper.
  5. 5
    Reduce heat, simmer uncovered for 10 minutes.
  6. 6
    Stir barley mixture into soup, simmer uncovered 5 minutes or until vegetables are tender.

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