Recipe Potato Penne Soup (Soup)

Required Ingredients:

• 1/2 cup margarine
• 1 onion, chopped
• 10 cups water
• 2 large carrots, chopped
• 5 potatoes, peeled and cubed
• 1/2 cup pearl barley
• 2 (14.5 ounce) cans fat-free chicken broth
• 1 cup penne pasta
• 3 stalks celery, chopped, with leaves
• 4 tablespoons chicken bouillon powder
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 1/2 teaspoon ground white pepper
• 1 1/2 cups cauliflower florets, broken into bite size pieces
• 3/8 cup chopped fresh parsley
• 3/4 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 tablespoons soy sauce

Preparing/Cooking:

• 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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