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Potato Penne Soup

SUBMITTED BY: William Anatooskin

"A very tasty, light creamy potato, penne and vegetable soup. An excellent variety of ingredients to suit all tastes."

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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.

Reviewed on Feb. 5, 2004 by LYNNEGAIL

This soup was fabulous. Even though it did take a little while to make it, it was well worth... MORE

Reviewed on Apr. 10, 2003 by CAROLE JONES

This was very good, but a lot of work with many dirty dishes at the end. I would suggest... MORE

Reviewed on Aug. 13, 2007 by Amy Metcalf

This seemed a little bland, and I did not like the combination of potatoes and pasta together... MORE

Reviewed on Apr. 10, 2003 by DAWNYBETH

This is a good recipe- lots of chopping and prep is worth it, I think, and it's not very... MORE

Reviewed on Feb. 25, 2007 by CHARI

I wanted to like this soup, I really did. Out of all the choices on this site, I zeroed in on... MORE

Reviewed on Feb. 5, 2006 by AMYKROB

Delicious! A great way to use fresh veggies. I added garlic, as well, and it tasted great. MORE