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Barley-Root Vegetable Chowder

EatingWell In Season: The Farmers' Market Cookbook (2009)

Your rating: None Average: 3.9 (10 votes)

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:
"Followed the recipe except doubled it. Very filling. Will stick with single recipe as does get a little old to eat several days in a row. "
Barley-Root Vegetable Chowder

4 Reviews for Barley-Root Vegetable Chowder

11/04/2012
Anonymous
As healthy as it is tasty!

This Autumn Chowder is unsurpassed for seasonal cooking with fresh, local autumn vegetables. This recipe makes a huge pot of chowder and the timing is quick : while the barley cooks, you chop the fresh vegetables and 30 minutes later, you are ready to eat. It is pretty inexpensive and full of healthful goodness. Love it!

Healthy, Tasty, Quick, Different!
Comments
03/08/2011
Really tasty and lo fat/lo cal/ hi fiber

I was a little nervous about making this, but it has great nutritional stats and it's another way to get more veggies into my diet. It's very tasty, so I needn't have worried. This will definitely go into my healthful foods rotation.

lo fat/lo cal/ hi fiber
Comments
02/28/2010

Followed the recipe except doubled it. Very filling. Will stick with single recipe as does get a little old to eat several days in a row.

Comments
09/21/2009
Anonymous

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

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