Ingredients Jump to Instructions ↓

  1. 1/2 cup margarine

  2. 1 onion, chopped

  3. 10 cups water

  4. 2 large carrots, chopped

  5. 5 potatoes, peeled and cubed

  6. 1/2 cup pearl barley

  7. 2 (14 1/2 ounce) cans fat-free chicken broth

  8. 1 cup penne pasta

  9. 3 stalks celery, chopped, with leaves

  10. 4 tablespoons chicken bouillon powder

  11. 1 red bell pepper, diced

  12. 1 green bell pepper, chopped

  13. 1/2 teaspoon ground white pepper

  14. 1 1/2 cups cauliflower florets, broken into bite size pieces

  15. 3/8 cup chopped fresh parsley

  16. 3/4 teaspoon dried thyme

  17. 3 tablespoons all-purpose flour

  18. 2 cups whole milk

  19. 2 tablespoons soy sauce

Instructions Jump to Ingredients ↑

  1. In a large saute pan, melt margarine, add onions and cook over medium heat until translucent. Reduce heat to low. In a large stock pot, add water and bring to a boil. Add carrots, potatoes, pearl barley, and cook for 10 minutes. Add chicken broth, penne, celery (including leaves), chicken soup base, red bell pepper and green bell pepper and bring back to a boil. Reduce heat and cook for 15 minutes. Add white pepper, cauliflower florets, parsley, thyme and cook for an additional 5 minutes. In a food processor or blender, puree 3 cups of all-ready cooked soup and return to stock pot. In a small mixing bowl, mix together flour and 3/4 cup whole milk; blend well. Add flour mixture to the cooked onions and mix well. Gradually add remainder of milk, stirring constantly until soup is heated through. Add onion mixture to soup and stir. Add soy sauce and bring to a boil. Adjust seasonings to taste and serve soup hot.


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