Mushroom Barley Soup

I made this recipe last night for dinner. Unfortunately it was so simple and easy to make that I forgot to take many photos!! I was just chopping and carrying on, completely oblivious that there was a camera sitting right next to the cutting board. So, apologies for the lack of photos which I know most of you enjoy.

Mushroom Barley Soup
Makes 4 servings

Ingredients
2 medium onions, chopped
2 stalks of celery, chopped
1 carrot, peeled and chopped
20 ounces button mushroom, sliced
64 fl oz chicken or vegetable stock
1/2 tsp dry thyme
2 bay leaves
1 cup of uncooked barley
1/2 cup white wine
2 tbsp olive oil
1/2 tsp freshly ground pepper
salt to taste



In a medium sized pan, cook the barley in plenty of boiling water. It will take around 30-45 minutes to cook the barley.

In a large, deep-bottomed pan, heat the olive oil on a medium heat. Add the carrot, onion and celery and sweat until soft (5-10 minutes).

Next, deglaze the pan with the white wine, making sure to scrape off any bits that may have stuck to the bottom of the pan. After the alcohol has cooked off (2-3 minutes), add the mushrooms. Cook them until they start to let go of their natural juices which will take about 3 or 4 minutes.



Finally, add the thyme, bay leaves, pepper, salt, and stock. Drain the barley and add that as well. Stir well, and simmer for approximately 10 minutes. Remove the bay leaves. Enjoy piping hot.

Sensuous Sweet Potato & Squash Soup

The other night it actually got cold. The temp dipped down into the 40’s before 10pm and put me in a cozy kind of mood. See, here in North Carolina fall teases us. October can offer an 80 degree day while the next is in the 50’s. It’s a wacky area of the country, climate wise that is, so when we actually get some real autumn weather I head for the stove, get a pot out and make soup.

I looked in my produce bowl and saw I had one sweet potato and one small winter squash and wondered if this would make enough for two. I scrounged around the produce drawer in the fridge and spotted a little clementine. “Orange soup it is!” I thought, and as it turned out, it was the perfect compliment to a bottle of Spanish wine we had just purchased from our friend Craig at

Warming, luscious and topped with a bit of buttered & candied hazelnuts and crispy sage leaves, it completely said ‘Fall’ to me.

It’s a beta carotene Party!

Saute all the veggies in a bit of olive oil until slightly browned.

Add veggie broth.

Fall spices I love…

After you add the spics to the pot add some water so that all the veggies are covered. Simmer on low heat until softened, about 15 minutes.

While the soup is simmering I melted a few dabs of butter and heated some hazelnuts in a sauce pan.

Then I added a bit of brown sugar to coat the nuts.

I added a touch of balsamic vinegar as well.

I also crisp fried a few sprigs of sage from the garden. I have to say, one thing I LOVE is crispy sage leaves.

Back at the soup pot, I added the juice of one clementine.

Then I pureed the soup until smooth. I also LOVE my stick mixer.

I then added a bit of half and half. You could use soy creamer as well. I seasoned with salt and pepper to taste and plated it up with the wine.

Although the days are getting shorter and winter is close to follow; soups like this make an evening’s dinner cozy and warm.

Mushroom Onion Soup

Ingredients: 4 red onions, 250 grams mushrooms, 1 liter beef stock, grated cheese,

Number of persons: 3

Cook 4 in rings sliced red onions on medium heat in 8 minutes to soft. Add 250 grams sliced mushrooms and stir fry until the mushrooms have softened. Add 1 liter beef stock and let it simmer for about half an hour. Put on your plate some grated cheese to it. Serve with French bread. Enjoy!

VIAGRA-MELON SOUP

Forget the little blue pill. Try the big green melon!

Are you feeling weak-willed, pathetic and flaccid? You no longer have an excuse with this outstanding summer soup recipe. Studies have proven that the citrulline intriggers arginine, the chemical in Viagra that gets male pistons pumping. This soup will turbo charge your libido so you can take plenty of prisoners in the bedroom who won’t want to be released. Stockholm Syndrome will be in effect with the amount of good loving you will be dishing out in a soup bowl. Did I mention how refreshing chilled watermelon soup tastes, especially when you go for seconds after a particularly exhausting banging session? Now get yourself to the market and then blow your dates mind, body and soul. Boom-chicka-wah-wah!

Total time: approximately 3½ hours
Projected cost: $13
Drinking Buddy: It’s liquid, but you could throw some vodka into it for extra-sexy time adventures

Ingredients (enough for plenty of leftovers):
1. 2 cups of white wine
2. 1 liter of club soda
3. ½ cup of sugar
4. 1 large seedless WATERMELON

7. 2 handfuls of chopped mint leaves
8. 1 tablespoon of butter (use margarine to make vegan)

Step 1
Melt the butter in a large stockpot on medium heat. Saute the ginger, sugar, ½ the lime juice and mint leaves.

Step 2
Split the watermelon in half and cut and/or scoop out the melon meat into the stockpot. Puree the watermelon, and then add the white wine and sugar. Bring it all to a boil and then lower the heat and simmer until you cook the alcohol out (approx 10 min). Let it chill in the fridge (approx 3 hrs).
Step 3
Ladle in the soup into a deep bowl or the watermelon halves (extra classy touch). Add the club soda and the remaining mint leaves and limejuice. Serve it chilled in bowls, crowning it with crumbled goat cheese if you feel bold.

FINE AS HELL BELL PEPPER SOUP

With this soup, you'll always say, "Check mate!"

You are looking oh so fine!
I’ll warm you up and make you mine,
Ignore these less than stellar rhymes,
Just say yes to a little wine and dine!

Your creamy texture makes me yell,
I get all bent for your spicy smell,
Orgasms peak at the dinner bell,
Making the pious say, “What the hell?”

You make a player from a leper
A cocky bastard from a half-stepper
I collect coin with every endeavor
Cause you’re my little bell pepper.

Total time: approximately 80 minutes
Projected cost: $7
Drinking Buddy: LEPRACHAUN

Ingredients (serves 2):
1. ½ tsp of CAYENNE
2. ½ tsp of cumin
3. 1 can of chicken stock (veg for vegan)
4. 1 tbsp olive oil
5. ½ can of coconut milk
6. Black pepper to taste
7. ½ tsp of garlic salt
8. 3 red bell peppers
9. 1 onion chopped coarsely

Step 1
Roast the bell peppers in the oven at 400 degrees F until the skin blackens (approx 45 min). Remove from oven and throw them in a sealed bag. Refrigerate until they cool (approx 15 min), remove the skin and chop coarsely.

Step 2
While awaiting the peppers to cool, sauté the onions with the olive oil on medium heat. Add the garlic salt, cayenne pepper and cumin and cook in the flavor (approx 5 min). Add the red bell peppers and the black pepper and let them soak up some taste (approx 2 min).

Step 3
Pour in the stock, bring to a roaring boil, and then simmer closed until the veggies soften (approx 15 min). Puree the madness and then add the coconut milk and stir thoroughly.

LICK HER POT STICKER SOUP

Lick lick lick its so sick sick sick (as in good)!

Apply your whole tongue. Don’t be shy now. You want to start from the base and work that saliva up and down and all around the nub. You’re doing something right when there’s twitching and squirming. How else are you supposed to suck every bit of flavor our of a pot sticker soup? I’m all ears if you have a better idea. For now, we’ll just have to settle for overzealous tongue action that renders your company slaphappy and craving a cigarette even when they don’t smoke. This Thai inspired soup guide your taste organ to its happy ending.

Total time: approximately 10 minutes
Projected cost: $4
Drinking Buddy: Thai beer

Ingredients (serves 2):
1. 1 can Tom Yum Soup*
2. ½ can coconut milk*
3.1 handful green onions chopped
4. 1 handful cilantro chopped
5. 2 handfuls of frozen gyoza/pot-stickers*
6. 1 wedge lime (not pictured)

*available at Asian markets

Step 1
Boil the pot-stickers in the Tom Yum soup until they soften (approx 5 min). Use a spatula to break them up in bite-sized pieces.

Step 2
Pour in the coconut milk along with the green onions, cilantro and limejuice and simmer, stirring occasionally (approx 3 min).

Serve soup up in bowls with solo or a kick ass ENTRÉE.

Green Garlic Soup

I’m not a big soup fan, but I enjoyed this one. Especially dipped with sourdough bread. It was not overwhelmingly garlicky in flavor, surprising considering the amount that goes into it. Though it was quite the ordeal to make it… it took us almost 2 hours. Good for a chilly spring weekend maybe.

Also, whatever you do, don’t try to blend the soup while it’s hot. Taylor found that out the hard way (no where in the recipe does it say to cool the soup first), but hot soup+blender=big mess. Give yourself extra time to let it cool significantly before you blend it.

Green Garlic Soup

Makes ten 6 oz portions (or 6 standard-ish size portions). Recipe from Chez Panisse Cooking.

INGREDIENTS
5 tablespoons unsalted butter
24 young garlic plants, white part only, halved lengthwise (8 oz)
3/4 cup water
1 lb + 6oz small red potatoes, peeled and quartered
1.5 quarts broth (recipe calls for chicken, we used vegetable)
1/2 cup heavy cream
1.5 teaspoons salt
2 to 2 1/2 teaspoons white wine vinegar
ground pepper to taste

DIRECTIONS
Melt butter in 6-quart noncorroding pot. Add the garlic and 1/4 cup of the water. Bring to a simmer, cover tightly, and cook for 15 minutes. Add the potatoes and remaining 1/2 cup water and cook at a simmer for 20 minutes. Add the broth, cover, and allow to bubble gently for 20 minutes.

Allow to cool. Puree the soup in batches in a blender for 2 minutes. Pass the puree through a medium-fine sieve into a bowl. Stir in the cream and salt. Add the vinegar, 1 teaspoon at a time, tasting the soup after each addition, until it tastes good to you.

Reheat the soup gently and serve in warm bowls. Grind black pepper generously over each portion and serve with slices of toasted or grilled sourdough bread.

Red Lentil Soup

I’ve never been a soup fan. But some days, especially in the middle of January, that’s all I want: a nice, steaming bowl of soup. While I’d love to indulge in some cheesy creamy soup, I know that my stomach would kill me.

I have learned, in my just over a year of cream-lessness, that there are ways to ‘cheat’. To trick the mouth into thinking it’s eating melted cheese – when really it’s just a thick, rich homemade aioli, or a creamy soup that contains not the slightest trace of cream.

This soup, in all its vegan goodness, is a hearty meal, delicious the next day, and as far as soup is concerned, lightning fast to make. We had to find the red lentils at the international food store – our regular store only carries the brown ones. But the recipe isn’t kidding that red lentils cook much quicker. This soup is done and ready to eat in less than 45 minutes. I’m sure you could substitute other lentils here, but be prepared to be cooking for a good deal of time longer.

Right now, Taylor and I are ‘chilling’ in the cold mountains of Colorado… a mini vacation so to speak, and just writing about this soup is making me hungry. I wonder how Taylor’s meat-loving family would react to the prospect of a lentil soup? You think that would go over well?

Red Lentil Soup

Makes 4-6 servings.
Recipe from Epicurious.

INGREDIENTS
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 teaspoon ground cumin
1 Turkish or 1/2 California bay leaf
1 sprig fresh thyme
1 cup red lentils (7 ounces), picked over and rinsed
3 1/2 cups reduced-sodium vegetable or chicken broth
3 cups water
2 tablespoons chopped flat-leaf parsley

DIRECTIONS
Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.

Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.

Stir in parsley and season with salt.

Rustic Winter Minestrone Soup

It snowed yesterday. A rarity here in Tennessee, but we were pissed. Upset? Why? It’s just snow? Well, we grew up in the snow – 18 years of winters running from September through May. I’ve had one too many June snowstorms for my liking. So we left. Our 4 years in California was a safe bet, but when we move to Tennessee we knew that they got snow ‘rarely’. We can deal with rarely. At least we don’t have to drive in it. But we were upset nonetheless.

Anyways, snow means soup, and canned soup just doesn’t cut it.

So we made this pot of love… homemade minestrone.

And it was good.

It’s a recipe by no means set in stone. Use whatever vegetables you like or have on hand. Same goes for beans and pasta. The original also called for a dollop of homemade pesto on top, which would be delicious as well.

However, unless you are a family of 8 or really like leftovers for days on end, you might want to consider halving this recipe. It makes a lot. I’m sure it’d freeze nicely, to save for other (hopefully not) snowy days, but Taylor was adamant enough that he would eat it all that we didn’t try to freeze it. We’ll see about that.

Rustic Winter Minestrone Soup

Recipe from What’s For Lunch Honey?
Makes 6-8 servings.

INGREDIENTS
1 can mixed colored beans (use whatever beans you like best)
3 potatoes – diced
4 carrots – diced
3 parsnips – diced
2 onions – finely chopped
4 tomatoes – roughly chopped
2-4 slices bacon – diced (optional)
1 tablespoons olive oil
1 bay leaf
Large handful flat leaved parsley – chopped
8 cups vegetable stock
1/2 lb. pasta (save the other half box and cook it later with leftovers)
Salt and pepper
Parmesan cheese for garnish

DIRECTIONS
Place the beans along with the soaking water in a pot and bring to a boil. Turn heat down and simmer for 1 hour, until soft. Alternatively, use your pressure cooker according to the manufacturer’s instructions. Sauté for 3-4 minutes.

In a pan heat the oil and, if using, sauté the bacon until crispy. Add the onions and all the vegetables except for the tomatoes and beans, and cook until they begin to brown and soften, about 10 minutes.

Now add the tomatoes, parsley, bay leaf, and vegetable stock. Bring to a rolling boil, turn the heat down and simmer for 30 minutes. Drain the beans and then add to the soup. Cook for an additional 15-20 minutes.

Meanwhile, cook the pasta in a separate pot according to the instructions. Drain well. Divide pasta into bottom of bowls, and then spoon soup over top. Keep leftover pasta separate from soup to avoid sogginess.

Vegan Refried Bean Soup

Any excuse to use the new pot… right?

We found this recipe over at FatFree Vegan Kitchen. It was a delicious and hearty soup, easy to make, and healthy to boot. Plus it made good leftovers the next day (ok two). Serve it with some fresh cilantro and some crumpled tortilla chips on top… mmmm.

I really like the refried black beans, but you could definitely use regular refried beans as well.

Vegan Refried Bean Soup

Makes 4-6 servings.
Recipe from Fatfree Vegan Kitchen.

INGREDIENTS
1 tablespoon olive oil
1 large onion, chopped
3 – 4 cloves garlic, minced
1 green bell pepper, chopped
1 1/2 cups vegetable broth
1 14-ounce can fire-roasted diced tomatoes
15 ounces refried black beans
15 ounces black beans, cooked
1 cup frozen corn kernels
1 teaspoon cumin
1 1/2 teaspoon smoked paprika
1/8 – 1 teaspoon chipotle chili powder (to taste)
1 teaspoon hot sauce (or to taste)
1/2 teaspoon Mexican oregano (optional)
salt and pepper, to taste

DIRECTIONS
Heat olive oil in a large non-stick pot, and sauté the onion until it begins to brown. Add the garlic and bell pepper and cook for one more minute. Add all the remaining ingredients and cook until the flavors blend, 20-30 minutes.

Roasted Asparagus Soup

We made this the other day – kind of a ‘winging it’ recipe.

And we’ve since forgotten how we made it.

It was good. But I can’t repeat the recipe, because there was none.

Oops.

I know it involved sautéing some onion, celery, and carrot in olive oil. Then adding chicken/vegetable broth. Roasting asparagus in the oven with a drizzle of olive oil until soft. Then blending it all together, with some soy creamer and more broth. There might be some thyme in there too?

Note to self: either write things down as you’re cooking, or come and post it right after you’ve eaten it. Because self, your memory sucks.

Indeed.

Wonton Noodle Soup

This is like the Asian version of chicken soup – rich, comforting, delicious, especially on a cold day. And right now, as I’m watching the snowflakes coming down outside, it sounds just about right. So much for moving out of Colorado to get away from the snow… though I guess I can deal with it a few times a year.

This recipe comes from SteamyKitchen.com, which if you’re wondering the proper technique for folding these babies, check out her post and informational video on the process. You’ll be a pro in no time. :)

For those of you enjoying the last few days of this cold front as we are, this post is dedicated to you…

Wonton Noodle Soup

Makes 4 servings. Recipe from SteamyKitchen.com

INGREDIENTS
1/2 pound ground pork
2 stalks scallion, finely minced
1 tablespoons soy sauce
1 teaspoons rice vinegar
1 teaspoons cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 pound wonton wrappers, at room temperature, covered with a damp towel
1 tablespoon cornstarch + 1/4 cup cool water (cornstarch slurry)
2 quarts chicken broth
8 ounces dried wonton noodles (or thin, egg noodles)
1/2 pound bok choy, leaves separated and washed well
1 teaspoon sesame oil
chili garlic sauce (optional)

DIRECTIONS
In a large bowl, combine the pork, scallion, soy sauce, rice vinegar, cornstarch, sugar and sesame oil. Mix well. Put a scant teaspoon of filling in the middle of a wonton wrapper, brush cornstarch slurry on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. Brush cornstarch slurry on one tip of the triangle. Bring two corners together and press to secure. Place on clean, dry plate in one layer and cover loosely with plastic wrap to prevent drying. Repeat with remaining.

In a large stockpot, add all but 2 cups of the broth and bring to a boil. The 2 cups of reserved broth should be room temperature or just slightly chilled. Turn the heat to medium-high and add the wontons. Bring pot back to a gentle boil. When it reaches a boil, add 1 cup of the reserved broth. Bring back to a boil and again, add the remaining 1 cup of reserved broth.

Keep the heat on the pot on (you still need to cook the noodles and bok choy) while using a spider or sieve to scoop up the wontons and distribute amongst the bowls. Cook the noodles in the pot according to the package instructions. Add the bok choy to the pot during last minute of cooking noodles and let simmer, until cooked through. Ladle broth, noodles and bok choy to bowls. Drizzle just a few drops of sesame oil in each bowl.

Serve with chili garlic sauce if desired.

Turkey Onion Soup with Thyme and Gruyère Crostini

A rare indulgence… Taylor decided he wanted to make French Onion Soup, with all it’s rich cheesy goodness. And yes, that cheesy goodness was indeed delicious.

Topped with crusty bread and broiled until the cheese is melted and bubbly, this soup is perfect when you really just want to sit back and savor something warm and satisfying.

I also have to comment on the adorable serving vessels… perfect mini-replicas of our beloved Le Creuset, and in the exact colors to match our rainbow kitchen appliances. A gift from Auntie Sal… we’ve been waiting for the perfect dish to use these, and I think we’ve found it!

French Onion Soup with Thyme and Gruyère Crostini

INGREDIENTS
1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese

DIRECTIONS
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

Preheat the oven to broil. Arrange a rack in the middle of the oven.

Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.

Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.