Vegetable Beef Barley Soup

     This has been a really crazy winter in terms of the weather. It was cold early, then very warm right before Christmas and then the Polar Vortex, with another one coming again this week.  

     When the freezing cold weather hits, all I want to do is to stay inside. And when I am inside, all I want to do is cook. It doesn't matter to me if I cook sweet or savory. If I make meals or desserts. Cooking or baking. When I am in the kitchen, I am happy.  

     So with this upcoming Polar Vortex, here is a great stick to your ribs soup. It will fill you up and warm you from the inside.  

     Please be sure to follow the directions of the barley that you use. This time I used Goya barley and it took 30 minutes to cook, but there is quick cook barley which only takes a few minutes.  Just take notice.

     I will give you my recipe, but feel free to substitute any vegetables that you like or have on hand.  I usually add fresh green beans, but didn't have any, so I used mushrooms instead. If you like peas or Lima beans (I don't) they would be perfect in here as well.  Experiment and have fun.

     This will make a nice big pot of soup and with the barley it gets thicker when leftover.  You could even thicken it up a bit more with some cornstarch and put it in a pie plate, top with a refrigerated pie crust and have a pot pie.  

Vegetable Beef Barley Soup

2 TBSP canola oil

1 1/2-2 pounds stew meat, cut into bite sized pieces

1 cup barley

6 cups beef stock 

3 cans stewed tomatoes (I used 1 can of Rotel)

3 stalks celery, chopped

5 carrots, chopped

1 large onion, chopped

5 large red potato, chopped 

1 green squash, chopped

1 lb green beans, chopped 

1 lb mushrooms, chopped

4 cloves garlic, minced

1 tsp black pepper

1 TBSP Italian seasoning

juice of one lemon

In a large dutch oven brown the stew meat in the oil.  Add the onion, garlic, celery and carrot. Cook until the onions are translucent. Add the rest of the veggies, stock, pepper, Italian seasoning and the lemon juice.  Bring to a boil,stir thoroughly to combine. Cover and turn down to a simmer for about 20 minutes. Add your barley and continue to cook until the barley is done.  

Italian Sausage and Potato Soup

Making soup and watching the snow fall are probably the only things that I like about this cold season. I am more a spring/summer girl.  But if I have to be in the cold, a nice hearty soup is what I am dreaming about.  This soup is quick and easy, it has a few steps, but I seemed to do a good job of cleaning up my mess along the way and the soup was perfect for a cold and dreary day.  

The original recipe that I found calls for a plain sausage and added hot pepper flakes. You could do that or just do as I did and use a hot Italian sausage.  If you don't like the heat then you could use mild.  I like to experiment and/or use what i have, no need for a special trip to the store.  

1 lb Italian sausage (I use Hot)
1 tsp smoked paprika
1 onion, diced
5-6 cloves garlic, minced
8 cups chicken stock
1 1/2 lbs red potatoes, diced
1 tsp Italian seasonings
2 cups milk
3 oz cream cheese
3 TBSP flour
2 TBSP butter
1/2 tsp kosher salt
3 cups baby spinach

Remove the sausage from casings and crumble it into a large dutch oven.  Begin cooking the sausage, braking it up as it cooks, over medium heat.  Add the smoked paprika, onion and garlic.  Saute until the sausage is fully cooked. Drain if necessary. Add the chicken stock and Italian seasoning. Increase the heat to high and bring to a boil. Once it is boiling add the potatoes,cover, and reduce to a simmer.  Cook until potatoes are tender, about 10-15 minutes depending on size.  
While the potatoes are cooking, place the milk, cream cheese, flour and salt in a blender. Blend until smooth. Heat the butter in a medium size saucepan . When the butter is melted, add the milk mixture and whisk over medium heat until thick.  When potatoes are tender, add the thickened milk mixture and the spinach.  
Serve with salt and pepper to taste or grated Parmesan cheese.

French Onion Soup

I have always loved French Onion Soup. I love the onions. I love the broth.  I love the gooey cheese. I love the crusty bread. And I love how it is so damn hot, that you have to slurp it to really get the experience. ( my girls HATE this part)



1 stick of unsalted butter
6 large onions (i used 3 Vidalia, 3 yellow) thinly sliced
1 cup Dry White Wine
4 cups chicken broth (low sodium)
4 cups beef broth
2 cloves garlic, minced
Worcestershire sauce ( a few dashes, to taste)
Crusty bread (6 slices)
Gruyere cheese, grated
(or your favorite Swiss)

Preheat oven to 400.
Melt the butter in a heavy saucepan over medium-high heat. Add the onions and cook, covered for 20 minutes.
After the 20 minutes, place the pot with the lid slightly ajar into the oven and cook for an hour or so. Stirring once so the onions do not burn.
Remove pot from oven and return to stove top.  Add the wine and stir, getting all of the burned little bits off of the pot. Turn the heat to medium high. Cook for a few minutes, allowing the wine to reduce.  Add both of the broths, the garlic, and a few dashes of Worcestershire. I used about 10.  Lower the heat to low and simmer for 30-45 minutes.
 Set the oven to broil.
Butter your slices of bread and toast under the broiler for a few minutes. 
Ladle your soup into 6 oven safe bowls or ramekins. Place the bowls on a baking sheet for easy handling  Top each with a slice of toasted bread and a generous handful of grated cheese.
Broil until the cheese is bubbly and golden in color. 
Serve immediately.


Recipe adapted from The Pioneer Woman

Asparagus Soup with Lemon and Parmesan

Asparagus season is here and I have the perfect soup to make.  It is rich and creamy, yet there is no cream so it will help with getting ready for bathing suit season.  I found this on Pinterest and it was delicious.  Of course, I was the only person in my family to try it so far. Let me know if you try it and how you liked it. Thanks.


2 bunches asparagus (2 1/4 lbs)
3 TBSP unsalted butter
2 med onions, chopped
3 cloves garlic, peeled and smashed
6 cups low sodium chicken broth ( vegetable broth)
1 tsp chicken base (optional)
Salt
Freshly ground pepper
2 TBSP fresh squeezed lemon juice 
1/4 c grated Parmesan cheese
Handful of fresh herbs thyme,dill, basil ( I used thyme)

Melt butter in a large pot over medium heat.  Add the onions and garlic and cook until soft and translucent (10 mins).  
In the meantime, cut tips off the asparagus and set aside.  Cut the remaining asparagus into 1/2 inch pieces.   Add the chopped asparagus ( not the tips) to the pot, along with the chicken broth, 1 tsp salt and 1/4 tsp pepper.  Bring to a boil, then cover and simmer until veggies are tender, about 30 minutes.  Blanch tips in a small pot of boiling salted water for a few minutes and immediately submerge into an ice bath to preserve color.  Set aside.
Carefully purée the soup in batches in a blender. Be sure to remove the center of the top and place a towel over top to let the heat escape. Return to the pot and bring to a simmer.
Stir in the lemon juice and grated Parmesan cheese.
Taste and adjust seasoning, adding more salt, pepper and lemon juice if needed.
Ladle into bowls and garnish with the reserved tips, additional grated cheese, some of the fresh herbs and freshly grated pepper.  


recipe from onceuponachef

Mushroom Soup

I made some soup today to share with a friend. Just a little something to make her day better.  It is basically The Pioneer Woman's soup, but I made a few changes.  I never follow a recipe exactly, and it is usually perfect anyway. 

3 TBSP olive oil
2 carrots, finely minced
2 stalks of celery, finely minced
1 clove of garlic, finely minced
1 lb. of white mushrooms, sliced thin
1/2 c.white wine ( Santa Margherita Pinot Grigio)
1/2 c. V8 juice
1/2 c. Vegetable broth
1 pint heavy whipping cream
1 cup Parmesan cheese, freshly grated
1 tsp cornstarch 
1/4 c. Water
Salt & pepper to taste

Heat oil over medium heat in a large pot.
Add carrots and celery to the pot to soften. Clean your mushrooms ( rub them gently with a damp paper towel to remove any dirt). Add the garlic and mushrooms to the pot. Allow them to soften and reduce.  Pour in the wine and let it cook with the mushrooms for a few minutes.  
Add the V8, and vegetable broth and let gently boil for about 5 minutes before adding the heavy cream and bring to a soft boil.
Grate Parmesan and add it to the pot. Blend the cornstarch and water thoroughly and add this to the pot.
Lower the heat and let simmer for about 10 minutes. Season with salt and pepper to taste.
 Serve with a crusty roll.

This makes about 4 small servings. It is easily doubled.