Recipe - Barley Vegetable Chowder

6 cup Chicken broth or water
One half cup Pearl barley
1 md Size boiling potato
1 md Size white turnip
1 Rib celery
2 Carrots; (up to 3)
6 Scallions
16 ounce Canned red kidney beans;
drained and rinsed
1 bn 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 Three fourths inch chunks. Dice the celery, peel
and slice the carrots into rounds, Three fourths 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

Posted to recipeludigest by molony molony@scsn.net on Mar 09, 1998