SOUPS AND SALADS
Bardy’s Meal in a Salad submitted by Barbara Hopper
Mixed-Up Mushroom Barley Soup submitted by Wayne Norman
Bardy’s Meal in a Salad submitted by Barbara Hopper
“Tried, tested and delicious. Enjoy!”
In a large bowl, mix the following ingredients:
1 med. head of lettuce
1 small container grape tomatoes
1 small cucumber, diced
1 small can fruit cocktail, drained
1 small bag croutons
1 small bag of bacon bits
1 small bag shredded cheese of choice
1 can dark red kidney beans
1 small can green peas
1 small Vidalia onion, diced
3 individual packs Sweet & Low
3 boiled eggs, diced
1 cup turkey, diced
1 cup ham, diced
Mayo or salad dressing, enough to hold ingredients together.
Mixed-Up Mushroom Barley Soup submitted by Wayne Norman
Don’t cook barley for more than 30 minutes, or it will open too much and become mushy. For best results, you want a little “bite,” and barley should retain its shape.
Ingredients:
8 cups chicken or vegetable broth
¾ cup pearl barley, rinsed and drained
½ cup diced (1/4 inch) carrots
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon, crumbled
3 tablespoons olive oil
1 cup diced (1/4 inch) onion
2 teaspoons finely minced garlic
10 oz white mushrooms (stems removed), wiped clean with a damp paper towel and cut into quarters
6 oz fresh shiitake mushrooms (stems removed), wiped clean with a damp paper towel and cut into 1 inch pieces
Salt and freshly ground black pepper, to taste
3 tablespoons dry sherry or other red wine
4 tablespoons chopped fresh flat-leaf parsley
Instructions:
In a large, heavy soup pot, combine the broth, barley, carrots, and tarragon; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the barley is just tender but not mushy, about 30 minutes.
Heat the oil in a non-stick skillet over medium heat. Add the diced onion and cook, stirring occasionally, until wilted, about 10 minutes. Add the minced garlic and cook 3 minutes longer. Add all the mushrooms, raise the heat to medium-high and cook, stirring, for 10 minutes. Add this mixture to the soup pot. Season with salt and pepper to taste. Cook the soup for 20 minutes.
Stir in the sherry and parsley, then adjust the seasonings. Serve hot with crusty Italian or French bread.
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