Soup – Mid Week Meal, Cooking With These Guys

Nothing beats warm soup on a cold winters day-colds included. So, if you’re not feeling too great, or you just have a hankering for chicken soup, this is just for you.

Ingredients:

Three chicken leg quarters- skinned
About two gallons of water
Three parsnips
Three carrots
8-10 oz mushrooms
One large onion
4-5 cloves of garlic
One bunch parsley
One bunch dill
1/2 cup barley
Salt and pepper to taste

Here’s what to do:

Cook your water and chicken legs for thirty minutes -bring water to a boil then turn down to simmer
While you’re cooking your legs dice the veggies and herbs. (Note: If you are serving picky eaters you can puree the veggies in a food processor before cooking, or rough chop the veggies and puree after cooking)
Remove chicken legs from pot and skim the water (there shouldn’t be too much since you skinned the legs)
Put parsnip, carrots, mushrooms, onion, parsley, dill, and barley into the pot and simmer for 45 minutes
Remove chicken meat from the bone and roughly chop. return to stock pot after veggies are done cooking
Season to taste
Serve and enjoy!

~That Guy

Hello Folks,

Now that we put the OU, back in S-P, here is another soup to tickle your taste buds.

Mushroom Barley Soup:

Ingredients:

2 cups uncooked barley (deshelled)
6-13 cups water or broth
olive oil
1 & 1/2 chopped onions
4 cloves of garlic (minced)
2 lbs of mushrooms
3+ tsp basil
garlic powder
1-2 tsp thyme
1 tbs cornstarch (mixed in cold water)

How to Cook Like These Guys:

1. Place barley in 6 cups of water in soup pot with salt to taste. Simmer until barley is tender (on high). Approximately 25 minutes.

2. While the barley is tenderizing, saute the onions and mushrooms in oil with garlic powder and minced garlic over a medium high flame until onions are starting to brown.

3. Add the sauteed mushrooms & onions along with 5 cups of water. Add the thyme and basil.

4. Add the corn starch mixed in water

5. Let simmer, Simmer for another 15- 20 minutes

Then Enjoy!

This Guy