Thursday, February 28, 2013

Keeping Warm with Soup

As the February days wind down ready to march on towards spring there is still time to reflect on some presidential eloquence.


It is better to offer no excuse than a bad one-George Washington

I recently came across a copy of the poster that was used for Washington's campaign. The words at the bottom were surprising. He certainly raised the bar.
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Mushroom Vegetable Soup
Cook's notes: Beef or chicken pieces could be added as well as other vegetables such as  zucchini, peppers
recipe comes from MB and I was fortunate to have a cup served on her mother's very fine china :) 
Ingredients:
  • 3 cups sliced fresh mushrooms
  • 1 cup shredded carrots (use matchstick carrots) 
  • 1 cup diced celery
  • 2 large tomatoes, chopped, drained
  • 1 med. onion, chopped
  • 1 clove garlic, chopped or pressed
  • 2 TB. butter
  • 2 TB. oil
  • 2 cans beef or chicken broth
  • 2 cups water
  • 1/2 cup pearl barley
  • 1/2 tsp. thyme
  • 1/2 tsp. Rosemary
  • 1 TB. tomato paste
  • 1 tsp. herbes de Provence
  • 1/2 tsp. parsley flakes
  • 1/2 tsp salt
  • 1/8 tsp pepper
Directions:

Sauté mushrooms, carrots,celery, onion, and garlic in butter and oil until tender-crisp. Add in mushrooms and tomatoes the last part of sauteing. Stir in broth, water, barley, and seasonings. Simmer 30 minutes covered.

Serve with garlic bread sticks or croissants with a meat and cheese tray  


Reader Alert: Only 10 days till Daylight Savings Time!!!


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