BEAN-BARLEY SOUP MIX: In a bowl combine
Combine water, chicken thighs, and bay leaves in
ll grains, before cooking barley, rinse it thoroughly under running
Saute the cabbage, leeks, carrots and onions in the butter.
Add the cold chicken stock, barley and the chicken leg.
Bring to a boil and cook over medium heat for 1 hour or until both the chicken and barley are cooked.
Remove the chicken leg, bone it, cut the meat into cubes and add to soup.
Sprinkle with chives and season with salt and pepper.
Saut in oil, onion and garlic.
Add flour to make roux (paste).
Cook flour roux for 10 minutes; add chicken stock and bring to a boil.
Add ground lamb and cook 15 minutes.
Add precooked barley and bring to a high simmer. Add turnip (or potato), carrots, celery and milk.
Add salt, pepper and basil until vegetables are tender.
May need to add more milk for a creamier soup or chicken stock to thin it out.
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.
Soak the barley and beans separately in large
Cook chicken in 2 quarts water.
Remove chicken; cool and cut up.
Add remaining ingredients and cook about 1/2 to 1 hour. Remove bay leaf before serving.
Place barley in a bowl, cover with
/2 hours or until barley is tender and beef is
In a soup pot, boil the barley in 2 quarts of soup stock, 12 to 15 minutes.
Cook vegetable in separate pot to your own satisfaction (hard or soft).
Then put them into the barley soup. If soup becomes too thick, add water.
Leftover beef, smoked Ham or sausage (smoked butt is the best) can be cut up into small pieces and added to the soup before serving.
**I like to simmer on low for a couple hours and continue to stir it.
Heat the butter in a saucepan. Add the mushrooms and onion and cook until they're tender and then put in crock-pot. Stir in the barley, soup, water, thyme, leek, salt, and pepper in the crock pot. Cook on high for a few hours until barley is tender. Garnish with parsley.
In crock pot, combine stew beef with onion, celery, carrots, barley, bay leaf, salt (decrease salt if beef stock is salty, or add later), pepper, and beef stock.
Cook beef and barley soup on LOW in crock pot for 6 to 8 hours, stirring occasionally.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Boil chicken breasts for about 30 minutes
Mix rice, mushroom soup, celery soup and water.
Put in buttered 9 x 13-inch baking dish.
Sprinkle 1 envelope of onion soup over rice mixture.
Place skinned chicken on soup and rice. Sprinkle remaining envelope of onion soup over chicken.
Cover with foil; bake for 2 1/2 hours at 325\u00b0.
Don't peek!
Line up bottom of a 9 x 11-inch baking dish with enough heavy duty baking foil to make a tent.
Spread rice evenly in bottom. Spread over the cream of mushroom soup and the chicken soup. Place chicken pieces on top of soups.
Pour over the water. Sprinkle with dry onion mushroom soup.
Dot with dabs of butter. Bake in 350\u00b0 oven for about 2 hours.
Uncover and serve.
Boil chicken without adding salt.
Place cooked and deboned chicken in baking dish.
Mix soup and chicken broth.
Warm and pour over chicken.
Combine flour, baking powder, milk and butter. Pour over top of casserole.
Bake at 350\u00b0 for 45 minutes.
Use skillet with lid.
Wash split chicken breasts thoroughly. Pour olive oil in skillet and make sure bottom is covered with oil by moving oil around skillet.
Let oil get hot, then place chicken breasts in skillet and brown on all sides.
Season with garlic salt and pepper to taste.
Cover skillet and let slow cook on low temperature until chicken is done.
Then prepare soup while chicken is cooking, adding only 1 can water for sauce.
Pour over prepared chicken.