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Re: More Soup for Nights that aren't getting any Warmer

I love soup especially on those chilly nights in the Northeast.
Thought I'd share more of my recipes.

I came up with this one when the produce manager had 3 cases of mushrooms
that were heading towards the last round-up. It is greatly pared down so you
won't have soup for the next three months.

Barley Mushroom Soup

1# fresh mushrooms, sliced			3/4 cup pearled barley
2 veggie cubes							1 cup carrots, diced
1 cup celery, chopped					1 large onion, chopped
2 bay leaves							1/2 bunch fresh parsley, minced
1 to 2 cloves (left whole)				1/4 tsp black pepper
1/4 tsp dried thyme					water to cover

Throw everything in a large pot. Cover,  bring to a boil, and then turn down
the heat and simmer slowly until the vegetables and barley are tender, about
1 hour.

Being originally from Wisconsin and a Prairie Home Companion (a great radio
show) fan, I dedicated this soup to Garrison Keiller and his wonderfully
imaginative commercials.

Dorothy's Chatterbox Cafe Veggie Soup

1 cup carrots, diced				1 cup celery, chopped
1 large onion, chopped				1/2 large green pepper, chopped
1/2 cup fresh parsley, minced		1 fresh tomato, chopped
1 zucchini, sliced					1/2 cup pearled barley
2 cloves garlic, minced			1/2 to 1 tsp dried basil
1/2 tsp black pepper				salt to taste
scant 1/4 tsp ground cloves		1 bay leaf
water or veggie broth to cover

Throw everything in a large pot, cover, and cook slowly  until the barley and
vegetables are tender, about 1 hour.

Hope you enjoy these!
JBennicoff

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