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