Totally faking this! I'm using canned cream of potato soup diluted with 2
cups chicken stock; frozen corn. The browned crumbled bacon, at least, is
real as are the onions. Added milk, ground pepper and some dried tarragon.
Will taste for salt after it simmers a while (probably won't need any given
the canned soup). I might throw some "baby" carrots in after a bit.

Jill
--
I used to have a handle on life...but it broke off.

jmcquown wrote:
> Totally faking this!

Hehe, Corn Porn!

I'm using canned cream of potato soup diluted with 2
> cups chicken stock; frozen corn. The browned crumbled bacon, at
least, is
> real as are the onions. Added milk, ground pepper and some dried
tarragon.
> Will taste for salt after it simmers a while (probably won't need any
given
> the canned soup). I might throw some "baby" carrots in after a bit.
>
> Jill

Sheldon wrote:
> jmcquown wrote:
>> Totally faking this!
>
> Hehe, Corn Porn!
>


Oh, Sheldon! ROFLMAO. That was terrible, even for you! LOL. (Yes, I'm
still laughing.)

kili

I found frozen corn to be too mushy in my chowder. I prefer to use
canned.

"jmcquown" > wrote in message
. ..
> Totally faking this! I'm using canned cream of potato soup diluted with 2
> cups chicken stock; frozen corn. The browned crumbled bacon, at least, is
> real as are the onions. Added milk, ground pepper and some dried
> tarragon.
> Will taste for salt after it simmers a while (probably won't need any
> given
> the canned soup). I might throw some "baby" carrots in after a bit.
>

Let us know how it was. Sounds like that might be a good shortcut; if so, I
would definitely like to know. I will be eating a lot of lentil & barley
soup this week while my hubby is away in Canada this week (it's not that he
doesn't like it -- just that it's so darn good I'm going to eat it all up on
him while he's gone so I don't have to share!).

My dinner tonight was yummy -- hickory grilled mahi mahi over mashed sweet
potatoes, with a ginger-coconut-lime sauce and grilled pineapple salsa.
Sweet and sour green beans with crispy-fried shallots. A few bites of warm,
flourless chocolate waffle w/ vanilla ice cream, chocolate and caramel
sauces, and whipped cream. (We went out for dinner - Swee****er Tavern in
Merrifield, VA if anybody knows the place -- decent food and very kid
friendly).

Chris

"Chris Neidecker" >, if that's their real name,
wrote:

> I will be eating a lot of lentil & barley
>soup this week while my hubby is away in Canada this week (it's not that he
>doesn't like it -- just that it's so darn good I'm going to eat it all up on
>him while he's gone so I don't have to share!).

Do you have a recipe, or do you make it by the dump method?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Chris Neidecker" > wrote in message
news:XCOYd.1616$GI6.1572@trnddc05...
>
> "jmcquown" > wrote in message
> . ..
> > Totally faking this! I'm using canned cream of potato soup diluted with
2
> > cups chicken stock; frozen corn. The browned crumbled bacon, at least,
is
> > real as are the onions. Added milk, ground pepper and some dried
> > tarragon.
> > Will taste for salt after it simmers a while (probably won't need any
> > given
> > the canned soup). I might throw some "baby" carrots in after a bit.
> >
>
> Let us know how it was. Sounds like that might be a good shortcut; if so,
I
> would definitely like to know.

Chris,

It was very tasty! Definitely a workable short-cut!

I will be eating a lot of lentil & barley
> soup this week while my hubby is away in Canada this week (it's not that
he
> doesn't like it -- just that it's so darn good I'm going to eat it all up
on
> him while he's gone so I don't have to share!).
>
LOL! I have some lamb shanks in the freezer. After I cook them with leeks
and a little wine, I'm planning to make Scotch Broth from the meaty bones
and barley.

> My dinner tonight was yummy -- hickory grilled mahi mahi over mashed sweet
> potatoes, with a ginger-coconut-lime sauce and grilled pineapple salsa.
> Sweet and sour green beans with crispy-fried shallots. A few bites of
warm,
> flourless chocolate waffle w/ vanilla ice cream, chocolate and caramel
> sauces, and whipped cream. (We went out for dinner - Swee****er Tavern in
> Merrifield, VA if anybody knows the place -- decent food and very kid
> friendly).
>
> Chris
>
Sounds like an excellent dinner!

Jill

"Damsel in dis Dress" > wrote in message
...
> "Chris Neidecker" >, if that's their real name,
> wrote:
>
>> I will be eating a lot of lentil & barley
>>soup this week while my hubby is away in Canada this week (it's not that
>>he
>>doesn't like it -- just that it's so darn good I'm going to eat it all up
>>on
>>him while he's gone so I don't have to share!).
>
> Do you have a recipe, or do you make it by the dump method?
>


Carol, most of the food I make by the dump method turns out pretty well,
except for soup...I make HORRID soup unless I follow a recipe. I tweaked
this one by adding bok choy instead of swiss chard (nothing against chard, I
just couldn't find it), and by adding a squeeze of fresh lemon at serving
time. I also simmered it a bit longer than the recipe states. It's lighter
than plain old lentil soup, with a nice bit of chew from the barley. Here
'tis; it's from the Feb. '05 Bon Appetit:

Barley and Lentil Soup with Swiss Chard
1 tablespoon olive oil
1 1/2 cups chopped onions
1 1/2 cups chopped peeled carrots
3 large garlic cloves, minced
2 1/2 teaspoons ground cumin
10 cups (or more) low-salt chicken or vegetable broth
2/3 cup pearl barley
1 14 1/2-ounce can diced tomatoes in juice
2/3 cup dried lentils
4 cups (packed) coarsely chopped Swiss chard (about 1/2 large bunch)
2 tablespoons chopped fresh dill


Heat oil in heavy large nonreactive pot over medium-high heat. Add onions
and carrots; sauté until onions are golden brown, about 10 minutes. Add
garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth
and barley; bring to boil. Reduce heat; partially cover and simmer 25
minutes. Stir in tomatoes with juice and lentils; cover and simmer until
barley and lentils are tender, about 30 minutes.
Add chard to soup; cover and simmer until chard is tender, about 5 minutes.
Stir in dill. Season soup with salt and pepper. Thin with more broth, if
desired.


Makes 10 first-course or 6 main-course servings.
000000

"Chris Neidecker" >, if that's their real name,
wrote:

>Barley and Lentil Soup with Swiss Chard

Thanks for the recipe! I love both barley and lentils.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_