My entire life has revolved around the Kitchen. I vividly recall my childhood and the wonderful aromas that emanated from the kitchen. All my adult life the Kitchen was where we congregated to talk, to taste and feel good. I enjoy cooking and baking my own bread and bagels. Actually, I like to make everything from scratch. Where I live we just had only three seasons. Two weeks ago, I was playing golf in shirt sleeves and three days later bone-chilling cold wind was ripping away my body heat. The best way to warm yourself and others up is with a bowl of steaming hot soup. I made two different soups, and I’ll share them now. The first one I made was a Beef, Barely and mushroom soup with a twist or two. The other was a chicken soup with a nice twist. Each soup after it was finished cooking, I dumped the soup and its ingredients into a large colander sitting in a big bowl. I then froze the liquid, afterwards I removed the coagulated fat easily that rose to the surface. I reintroduced the other ingredients back to the liquid. Here are the recipes. Let me know in the comment section if you enjoyed the soups or not.

Beef Barley with Mushrooms Soup

 
INGREDIENTS

Three Meaty soup bones


Two stalks of celery with leaves French cut about 3/4-inch slice
One large carrot cut as above
Three or 4 large mushrooms of your choice
One Red beet peeled and cut into eighths.
One handful of shredded cabbage
1 cup rinsed barley.
Two tbs. Olive oil
Salt and pepper to taste
Oregano and thyme about a half teaspoon of each or more depending upon your taste. 7nbsp;

Directions

1. Preheat the oven to 350°
2. Cut all the vegetables as described above
3. Drizzle the olive oil over the veggies
4. Strew the vegetables over a cookie sheet and add the soup bones to the cookie sheet.
5. Roast about 40 minutes or less depending upon how you like your veggies.
6. Bring 12 cups of water to a slow boil and add the contents of the cookie sheet.
7. As required to skim off any scum as it rises to the top. Continue cooking for about an hour.
8. Halfway through add the barley.
9. 15 minutes before the cooking is done add the salt and pepper along with the herbs to the soup pot.
10. Any meat on the bones should just drop off the bones,
11. Your soup if you added the beets will have a lovely reddish hue.
12. Taste and adjust the seasoning to your liking.

Chicken and Snow Pea Soup

INGREDIENTS

One small piece of fresh ginger 1 1/4 inch by 1 1/2 inches peeled.
One whole chicken remove the heart, liver and neck from the inside the cavity
One parsnip cut into 2-inch portions.
One carrot cut into 3/4-inch rounds.
Three stalks of celery with leaves
Two cloves
One bay leaf
6 -8 quarts of water
5 1/2 ounces of fresh snow peas.
Salt and white pepper to taste.
Approximately 1/2 tbs. Kosher salt and 1/4-1/2 teaspoon of freshly ground white pepper

If you want to make Consommé see the recipe in70 Quick and Easy recipes, by following this link.

DIRECTIONS

1. Add all the ingredients except the snow peas to the water.
2. Slowly bring the water to a slow boil.
3. Continue to remove the scum as it rises to the surface this might take up to 45 minutes.
4. Periodically check the chicken to see if it has finished cooking and there isn’t any visible blood.
5. When the chicken is cooked, add kosher salt and the freshly ground white pepper to taste.
6. Pour the entire pot into a large colander that is sitting in a big bowl.
7. Place the liquid in the freezer.
8. Shred the chicken breasts when cool, and set aside in the fridge.
9. The next morning slip a spatula under the fat and gently lift all the fat out of the saucepan this may take a few times to remove the fat.
10. When ready to have a bowl of soup reheat the soup or a portion that you require (eg.) 8 ounces. Add some shredded chicken to your liking.
11. When the soup is heated through add some snow peas and only cook until the peas become a bring green and are still crunchy. Enjoy