Barley-Root Vegetable Chowder

This hearty soup is full of root vegetables: celery root, rutabaga, carrots and parsnips. The chowder is made with beef broth, but vegetable broth can be used instead to make a vegetarian version. This robust-flavored recipe makes 12 first-course portions. Or serve double-size portions along with a salad and crusty bread for dinner.

READER'S COMMENT:

"This was a great soup! i didn't follow the instructions exactly, but i rarely do with soups. i used vegetable broth and skipped the cabbage. mine turned out like a stew. loved all the root vegetables, especially the celery root and...

Comments

Comment	Posted
This was a great soup! i didn't follow the instructions exactly, but i rarely do with soups. i used vegetable broth and skipped the cabbage. mine turned out like a stew. loved all the root vegetables, especially the celery root and rutabaga! excellent for fall weather served with crusty bread! mariko, Philadelphia, PA	8 weeks 5 days ago

Comment

Posted

This was a great soup! i didn't follow the instructions exactly, but i rarely do with soups. i used vegetable broth and skipped the cabbage. mine turned out like a stew. loved all the root vegetables, especially the celery root and rutabaga! excellent for fall weather served with crusty bread!

mariko, Philadelphia, PA

8 weeks 5 days ago