It is COLD

 With the way I typed that title, I'm sure it appears as if the arctic winter has set in, and we are well below freezing. Well, let me tell you, after a summer of most days being in the 90s and only a week removed from the 80 degree mark, 50 feels like we should be donning parkas and building igloos. 

I had to turn the heat on this weekend. Not for long, just to take the chill off in the morning so the little guy's feet didn't freeze, but come one! We don't get to ease into this? We just got thrown into the deep end of the pool so to speak, and the water is cold!

It's October, chilly, getting darker earlier, rainy...all of these point to on definite thing. It's soup season-and while I am not a fan of the cold, or the wet, I am a huge fan of all things soup and take it as a great challenge every year to find some tasty new ones to share with all of you!

This soup has been one I've been attempting to make for our entire marriage. No joke. See, that year on Christmas family friends had my parents, Adam and I over for a light soup supper on Christmas night. She served a tasty mushroom barley soup and my dad raved about it, as did we. I have literally been trying to recreate that soup ever since. Sure, I could have asked for the recipe, but for some reason, I just wanted to do it on my own. (I have no idea where my children get their stubborn streak by the way.) 

I have made a couple different mushroom barley soups over the years, and while they have come close, they have never hit the nail on the head. That all ended with this. I think I finally conquered it! The reason? Milk. Yep, it was a creamy soup, and for some reason I never remembered that until I took the first bite of this and knew I had unlocked the key. Oh, and my dad and husband agreed. This is as close to that delicious soup as we've had since that Christmas almost two decades ago.

Looking for a hearty, stick to your ribs soup for a cold evening? One that will thaw you out and satisfy a long day's huger? This has got you covered. Serve it with some crusty bread or for something different, my Cranberry Turkey Bites (we love these on soup nights) and you've got a meal that make the cold outside disappear with the first spoonful!

Here's to a tasty soup season! I promise there are more new ones to come!

 Creamy Mushroom Barley Soup

1 lb. baby bella mushrooms, sliced

3 carrots, diced

3 celery stalks, diced

1 small yellow onion, diced

2 cloves garlic, minced

4 c. beef broth

4 c. milk

2 TBS cornstarch

2 tsp. dried thyme 

1 tsp. lemon pepper

2 beef bouillon cubes

1/4 c. butter 

1 c. quick cooking barley

Salt and Pepper 

 In a large stock pot, heat butter over medium heat. Add mushrooms, onions, carrots and celery. Saute' for about 7 minutes, until tender. Add beef broth, bouillon, thyme, barley and black pepper. Stir to combine. Increase heat to high and bring to a boil. Reduce heat to simmer, cover and cook for about 15 minutes until barley is tender. In a large bowl whisk together cornstarch and milk. Add milk mixture, lemon pepper and salt to soup. Increase heat back to boiling. Stirring constantly, boil for a few minutes until slightly thickened. Reduce heat to low and cook for 10 more minutes to allow flavors to develop. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Winter Woes

So...anyone besides me totally and utterly sick of winter?! Thought so. Between the mounds of snow and the arctic cold temps. I. Am. Done. I'm not one to usually wish time away. I like to enjoy every day. Live each minute. But at this point, winter can leave, we can skip over spring and head right into summer as far as I'm concerned.  And I know those of you up in the Boston/New England area have to be ready to "tap out" at this point, so it's not just me.

One of the few ways I can even attempt to ease my pain during these brutally cold months is to find as many ways to make soup as I can. Old tried and true recipes. Twists on classics. New ones I find. I use them all to warm us up, comfort our souls and feed us a meal that makes us feel better at the end of the a long, cold day.

How about a new one made in your slow cooker? Filled with veggies and more veggies? Yeah, I have your attention now. This would be so easily adaptable with veggies you already have on hand, or find on sale in the produce aisle, or just ones that are your favorites. Plus, even though I used beef bullion and broth for extra flavor, you could easily substitute vegetable stock instead, making it a completely meat free meal, perfect for Lent. I know many of you are always looking for more recipes for Fridays this time of year.

If you are ready to say goodbye to Old Man Winter as much as I am, this new soup is the best way to make yourself feel better about warmer weather still being too many weeks away. Feed your family and thaw them out at the same time!

Slow Cooker Veggie Barley Soup

Adapted from Taste of Home

2 small potatoes, peeled and diced

1 1/2 c. frozen corn

1 1/2 c. frozen green beans

1 c. finely diced carrots

2 stalks celery, finely diced

1/2 c. frozen chopped onion

1 medium zucchini, diced

1 (32 oz.) box beef broth

2 1/2 c. water

2 beef bouillon cubes

1 tsp. garlic powder

1 dried bay leaf

1 (14.5 oz.) can Italian diced tomatoes, undrained

1 c. quick cooking barley, cooked according to box directions

Salt and Pepper to taste

Dried Parsley for garnish

Combine all ingredients except barley in slow cooker. Cook on LOW for 8-10 hours until veggies tender. In the last 30 minutes, cook barley separately on stove top. When done, stir into soup. Garnish with parsley if desired. *NOTE* You can also use medium pearl barley, and cook with rest of soup. If you choose to, only add tomatoes in the last 10 minutes of cooking. The acid in them will not allow the barley to cook correctly. I prefer to cook it separately to avoid any mushy texture.

Soup at Very Good Recipes

Disclaimer: As a Field Editor for Taste of Home, I share my opinions of this recipe as a volunteer, not a paid employee. 

Winter Time Salad

During the winter months, when the snow is falling, the temps are frigid and the days are almost as dark as the night, not only do I miss the warmth of summer, but the foods of summer. The fresh fruits and veggies we get from our garden or fro a roadside stand. The bright colors and perfect flavor they get from the sunny days and rainy nights. My taste buds begin to long for a nice fresh salad, but all the things I love to put into one aren't always readily available in middle of January. So, what's a girl to do?

Well, what about if we take a few veggies that we can find, even in the winter months here in Indiana, and add some extra nutrients, extra flavor and extra texture by incorporating a whole grain! I love the "bite" a perfectly cooked grain can add to a salad. It really gives your teeth something to sink into to, making the mixture even more hearty and filling.

Plus, if you are trying to eat better in 2015, adding whole grains to your diet is a simple and economical way to do it! Let's face it, sometimes eating healthier, isn't very easy on the wallet, but with only a cup of barley, this recipe makes a ton and can feed you for days!

I chose the veggies listed for one simple reason, I had them on hand. But add what you love. I really wish I would have had some cucumber in the crisper drawer that day, because it would have been perfect with this.

Make it for a side dish with a sandwich supper. Pack it in your lunch for work. Any way you serve it up, it's easy, yummy and absolutely doable in these cold winter months when fresh isn't at our fingertips. 

Veggie Barley Salad

1 1/4 c. chicken broth

3/4 c. water

1 c. quick cooking barley

1/2 c. olive oil and vinegar salad dressing

2 tsp. dried chopped chives

1 TBS dried parsley

1 yellow pepper, finely chopped

1 c. chopped cauliflower

1/4 c. sliced black olives

15 cherry tomatoes, quartered

1/3 c. sliced almonds, reserve a few for garnish

Salt and Pepper to taste

Shared on The Country Cook Jan. 23. 2015

Been Trying For Years

I'm going to take you back in time today. The year is 2003. It's Christmas and I am celebrating my very first one as a newlywed. But also, we were celebrating with my parents, per a tradition we still observe today. After the presents were opened, the huge meal was eaten, and we were just sitting around, their phone rang. It was a family friend who lives down the street inviting us down for a late supper. She knew we had probably had a large meal in the early afternoon, but wanted to extend an invite for us to come down later for a simple supper of soup. She had made a few different varieties and wanted to share the leftovers. Never ones to turn down a sweet invitation from a friend, especially when it involves food, we were happy to go.

 Upon entering the dining room we discovered her version of "I have a few leftovers" really meant she had three different kinds, and lots of each left, along with homemade bread, rolls, and sweets. And even though we were still pretty full from our meal earlier in the day, boy oh boy did we eat good!

Each kind she served was delicious, but to be honest I can't remember what two of them were. Why? Because the third was hands down my favorite, and for the past decade, the one I have been trying to recreate in my own kitchen. It was a barley soup with a beef base and big slices of mushrooms. And not only was it my favorite, but also Mr. Everyday's and my Daddy's too. I can still remember all times we uttered the words "Oh My Gosh! This is delicious!" while slurping it up as fast as we could.

Over the years I've tried a few different versions, but never recreating it's tastiness...until now! This is the first one I've tried that was so close, my taste buds immediately stood up and screamed "You did it!!!"

Like beef? Like mushrooms? Like soups? Like using your slow cooker on busy days? If you answered yes to all of those, or even just one, then this is the soup for you! I'm happy to bring you a little something from my past that your family could very well enjoy for years to come!

Slow Cooker Beefy Mushroom Barley Soup Adapted from Taste of Home
2 lbs. round steak, cut into 1 inch cubes
1 TBS canola oil
1 large onion, diced
4 medium carrots, diced
2 ribs celery, diced
2 garlic cloves, minced
8 oz. button mushrooms, sliced
1 tsp. garlic powder
1 (14 oz.) can beef broth
1 (14 oz.) can chicken broth
4 beef bouillon cubes
1/2 c. pearl barley
1/2 tsp. dried thyme
Dried Parsley, for garnish

Preheat slow cooker to HIGH. In a large skillet, heat oil to medium high. Season beef with salt, pepper and garlic powder. Brown in oil until no longer pink, and browned on all sides, about 5 minutes. Add beef and all liquid to slow cooker. Add all other ingredients except parsley. Cook on HIGH for 4 hours. Stir. Check for tenderness of barley. If mostly tender, reduce heat to LOW and cook 2 additional hours. If not, leave on HIGH for those 2 hours, checking occasionally. Garnish individual portions with parsley.

Shared on The Country Cook Mar. 21, 2014

Soup at Very Good Recipes

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

Not Just For Soup

When you buy an ingredient for a specific recipe are you more inclined to then safe the rest for the next time you make it, or do you try to find ways to use it up before it makes its way to the back of the pantry to be forgotten forever?

I will admit, I go either way, depending on what the ingredient is, how much of it I have leftover, and how difficult it is to find. I mean, if we really like the recipe, and I had to go to three different stores to find something, I'm saving the rest so I don't have to again. But if it is something that can easily be used in another application allowing me to get double the use out of it, then that means I'm saving money, which always makes me happy.

Thus was the case with the bag of barley I bought for a new soup recipe (it's coming your way next week). Barley. When I think of it, I think soups. I think most people would probably admit they do too. But actually, it's a wonderful grain that can be cooked many different ways, and is very good for you. It's a great source of fiber and vitamin B1, and magnesium. And personally, I think it's a great idea to swap out a rice or pasta dish now and again with it because the kids still get that chewy texture, but with whole grains instead.

So, I had this bag of barley I had only used a half cup out of for the soup; and I figured why not find something else I could do with it that would be new to us, but maybe remind us of something else we love. What better dish to achieve that than a pilaf? We love rice pilaf and I was confident this would be a great twist on a classic.

I love the fact this is baked. Any dish that can be cooking while I'm busy either doing other things, or working on other dishes makes me extra happy. This has a fantastic nutty, buttery flavor and the tender barley is really accented nicely by the crunch of the almonds and green onions.

If you're always on the hunt for new sides and/or ways to get more whole grains into your diet, this is a great way to do it! So easy, so yummy, it's sure to become a favorite in your house too!

Baked Barley Pilaf From Mel's Kitchen Cafe
1 c. pearl barley
3 1/2 c. chicken broth
1/2 c. sliced almonds
1 medium yellow onion, finely chopped
2 garlic cloves, minced
2 TBS butter
Salt and Pepper to taste
2 green onions, chopped, for garnish

Preheat oven to 375. In a large skillet, melt butter. Add onions, garlic, barley and almonds.Season with salt and pepper. Saute, stirring often, for about 7-10 minutes until onions are tender and barley has a golden color. Transfer to a 3 quart casserole dish. Add chicken broth. Stir well. Bake, uncovered, for 60-80 minutes until liquid is absorbed and barley is tender. Fluff with a fork. Garnish with green onions before serving.

Shared on The Country Cook Mar. 14, 2014

Barley at Very Good Recipes

Two Days Before Spring

Technically the first day of spring this year was March 20, 2013...that's for those of you who were buried under snow, hence not realizing it! Or like us, had a frigid week, beginning with a school cancellation due to ice, only 2 days before spring was to arrive. We have had 3 school cancellations this year due to weather, two of which came in March! Apparently, Old Man Winter didn't know he had over stayed his welcome and needed to move on.

Anyway, on this cold, icy "no school" day, I decided it was the perfect opportunity to play with my menu plan a little. See, I was supposed to be testing a new Crock Pot soup recipe later in the week, but since I had some extra time on my hands in the morning, plus what goes better with ice, wind and freezing temps, I switched a couple meals around so we could be warming up with a big bowl of soup later in the day.

This soup is a veggie lover's dream! So many colors, varieties and textures, you won't even miss the meat! In fact, if you use vegetable stock instead of the chicken (I used it because I had it on hand) it would make a fantastic, filling, vegetarian meal. The one ingredient that first caught my eye was kale. I love this dark leafy green, but I don't cook with it enough. In fact, the last time I did so was another soup, my Creamy Chicken and Wild Rice soup...and that was in January 2012! See, I told you I don't cook with it enough! This is also a great recipe because you can mix up the veggies you add. Whatever you have in the crisper, or whichever ones are your family's favorites, throw them in too! In fact, the original recipe didn't call for green beans at all, but I had some beautiful fresh, organic ones just waiting to be used up, so I thought why not.

If it is looking more like Spring where you are, I am sure you are as happy as can be. But if you are in an area that winter has camped out a little extra longer, find some solace in this soup. Either way, it's a comforting, healthy and delicious meal to come home to!

Crock Pot Minestrone Soup Adapted from Fix It and Forget It
6 c. chicken broth
4 carrots, peeled and diced
4 ribs celery, diced
1 medium onion, chopped
1 small zucchini, diced
1 c. kale, chopped
1/2 c. fresh green beans, chopped
1/2 c. pearl barley
1 (15 oz.) can cannellini beans
1 (28 oz.) can crushed tomatoes
2 cloves garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1/2 tsp. dried thyme
Salt and Pepper to taste
Grated Parmesan cheese, optional

Mix everything in Crock Pot. Cook on LOW 6-8 hours until veggies are tender. Garnish with cheese if desired.

Shared on Make Ahead Meals Apr.1, 2013
Shared on Mandy's Recipe Box Apr. 3, 2013
Shared on Lady Behind The Curtain Apr. 3, 2013
Shared on The Country Cook Apr. 5, 2013

Crock Pot at Very Good Recipes
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A Weekly Thing

In our house during these cold, dark, depressing winter days (Can you tell the post holiday blues have set in??) one of the only bright spots is knowing we are sitting down to a warm bowl of soup for supper. And or the cook of the family...me...that bright spot shines just a little brighter when I know said soup is coming from the Crock Pot, which has done my job all day while I did my other jobs! And I just feel like when a soup comes out of the slow cooker, the flavor is deeper and it truly has that "cooked all day" flavor without me actually having done so. And so, soups are basically a weekly occurrence at our dinner table during the winter.

This is another recipe from that collection I told you about last week. The set came with many soups, but this was the first I had to try. I had a version of this soup many years ago made by a friend of the family, and it was probably one of my favorite soups of all time. I distinctly remember there only being a small amount of that soup to go around (She was actually sharing leftovers with us) and my dad and I literally fighting over it!

And for those of you who read my plight to find barley on Facebook (it really was quite funny) here is the reason why! For those of you who didn't see that story, I was at 2 different stores on 2 different days before I was able to find the pearl barley for this recipe. So, let me help you a little. Look next to the dried beans and/or rice. If not there, try the baking aisle. (Both of these places were ones I had checked because I had found it there before) And if both of those places fail, try the soup aisle. Now, if you are like I was and after searching the shelves in all of these locations and you are pulling your hair out because you still can't find it, try the international foods aisle. Because this is where I finally found mine! In the "British" section! Which, by the way, I didn't even know existed until this day! Whew...I'm glad I bought the 1 lb. bag because the next time I need it, I only have to search my pantry!

If  you too are a soup lover just trying to survive these winter days, put your Crock Pot to work making this delicious, and easy (after you find the barley) selection!

Mushroom and Barley Soup Adapted from Crock Pot
9 c. beef broth
1 lb. mushrooms, sliced
2 carrots, finely diced
1 large onion, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1/2 c. pearl barley, uncooked
1/2 tsp. dried thyme
Salt and Pepper to taste

Combine all ingredients in slow cooker. Cook on LOW for 4-6 hours.

Shared on Lady Behind The Curtain Jan. 16, 2013
Shared on Miz Helen's Country Cottage Jan. 17, 2013
Shared on The Country Cook Jan. 18, 2013

Soup at Very Good Recipes
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