Fall Soup – Chicken Vegetable & Barley

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Fall always seems to be soup weather at our home Fall Soup - Chicken Vegetable & Barley
Fall always seems to be soup weather at our home. I took this soup along with some homemade French Bread to a sick neighbor earlier this week. I had been excited to try out a new recipe, but as it turned out, I read the recipe (general guideline) & ended up going a complete different direction – (largely due to the fact that I was kept looking at a picture of minestrone soup on the opposite page!)My husband & kids really enjoyed this soup & I loved that I could use some that fresh fall garden produce, as well as the twist on traditional chicken noodle soup.

Note – Plan at least 40-60 minutes for the barely to cook.

1 1/2 c. pearled barley
4 c. water
2-3 c. cooked chicken & juices
1-2 c. chopped zucchini
1-2 c. chopped carrots
1/2 large onion coarsely chopped
1 large garlic clove (diced)
1 T. chicken bouillon (I recommend Knorr, chicken flavored bouillon found in the Mexican section at the grocery store)
1 T. olive oil
1 t. basil
Salt & pepper to taste

Rinse barley & add to boiling water along with 1 t. salt. Once the water returns to boiling, reduce heat to medium & allow to simmer for approximately 40-60 minutes or until tender, stirring occasionally.

Meanwhile, cook chicken & prepare vegetables. Once barley is cooked set aside.

In a large dry pan, heat kuman for 1-2 minutes stirring frequently to bring out the flavor. Add oil. Once oil is heated, add remaining chopped vegetables, & garlic. Heat, stirring frequently until vegetables are crisp, yet tender.

Fill a large pot halfway 1/3 with water & add bouillon. Once water is heated, strain any barley juice into water. Add 1 1/2 c. cooked barley, cooked & diced chicken & vegetables.

Add liquid as necessary. If a thicker broth is desired, mix 1-2 T. cornstarch into 1/3 c. cool water. Slowly mix into broth & continue to heat stirring constantly.

Salt & pepper to taste

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

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Best Restaurants in America If you eat out in the U.S.A. & want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room & a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers &/or cocktails where appropriate. & then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, & where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths & our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, & cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food & lifestyle writers, & bloggers) from across America to help order restaurants via an anonymous survey & tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel & apple, or an exploding dumpling of ox cheek & lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, & local lamb is paired with turnip & mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters & copper bateau baths. Wake to the sound of cows mooing in the next field & head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote & house granola or toasted brioche heaped with mushrooms & a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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