Winter Vegetable and Barley Chowder

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Winter Vegetable and Barley Chowder Ingredients

1/2 c Pearl barley	1 Leek; white part only,
1 c Water	1 c Finely shredded cabbage
3 tb Unsalted butter	6 c Chicken stock
1 c Diced smoked ham	1 c Heavy cream
1 lg Onion; finely chopped	Salt and pepper
3 Cloves garlic; minced	1 pn Dried thyme
1 md Carrot; peeled and diced	1/4 ts Freshly grated nutmeg
1 md Parsnip; peeled and diced	1/3 c Freshly grated Parmesan
1 c Diced peeled rutabaga

Instructions for Winter Vegetable and Barley Chowder

Soak the barley in the water for 6 hours or over night. Melt the butter in a large heavy pot over medium-low heat. Add the ham; cook until the edges turn gold, about 5 minutes. Stir in the onion; cook 2 minutes. Add the garlic; cook 3 minutes longer. Add the carrot, parsnip, rutabaga, leek, and cabbage. Cook, covered, 10 minutes. Add the chicken stock and heat to boiling. Reduce the heat and simmer partially covered for about 30 minutes. Add the barley and cook for 15 minutes more. Reduce the heat to low, and slowly stir the cream into the chowder. Warm the chowder through, but do not allow it to boil. Season with salt and pepper, the thyme and nutmeg. Just before serving, sprinkle the surface with the Parmesan. Serves 6 to 8. Recipe by: unknown cookbook Posted to MC-Recipe Digest by Mardi Desjardins on Feb 6, 1998

Main Ingredient: VegetablesCuisine: Uncategorized

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