John Elway's Mile High Chowder
Source of Recipe
the web
List of Ingredients
1 cup canned fat-free beef or
chicken broth
1/2 cup quick-cooking barley
2 tbsp. butter or margarine
8 oz. button mushrooms, sliced
2 cups chopped (1/2 inch pieces) red,
yellow and green bell peppers
3 tbsp. all-purpose flour
4 cups Arps skim or 1% milk
3 tbsp. chopped fresh thyme or
2 tsp. dried thyme
1 tsp. salt or to taste
1/2 tsp. freshly ground black pepper
garlic croutons (optional)
chopped chives or thinly sliced
green onions (optional)
Recipe
Bring broth to a boil in a small saucepan. Add barley; cover and simmer over medium-low heat about 12 minutes or until tender.
Meanwhile, melt butter in a large saucepan over medium-high heat. Add mushrooms and bell peppers; cook 5 minutes stirring occasionally. Sprinkle vegetable with flour; cook 1 minute, stirring constantly. Add milk; bring to simmer over high heat. Stir in thyme, salt and pepper. Reduce heat; simmer uncovered 10 minutes.
Stir barley mixture into soup; simmer uncovered 5 minutes or until vegetable are tender and soup is thickened. Ladle into bowls; garnish with croutons and chives, if disired. Makes 4 servings, about 6 cups of soup.
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