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!
Barley-Root Vegetable Chowder
From EatingWell: EatingWell In Season: The Farmers' Market Cookbook (2009)
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.
4 Reviews for Barley-Root Vegetable Chowder
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.
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.
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