CREAMY CORN CHOWDER

Ingredients:

• 3 to 4 potatoes, pared
• Salt
• 1/4 c. butter or oleo
• 1 c. chopped celery
• 2 cans whole kernel corn, drained
• 1/2 tsp. whole basil
• 1/4 tsp. pepper
• 2 (13 oz.) cans evaporated milk
• Snipped parsley

Instructions:

• 1 Cook potatoes until fork tender and save water. Dice potatoes to equal 2 cups.
• 2. In large pan, melt butter, stir in celery and saute until tender. Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper. Cover and heat 10 minutes.
• 3. Add evaporated milk, reserved potato water adding water to make 2 cups total. Heat, but do not boil.
• 4. Garnish with parsley.

Makes 7 to 8 servings.

LILLIAN'S BEAN AND BARLEY SOUP

Ingredients:

• 1 1/2 lb. ham pieces
• 4 to 5 qts. water
• 1 med. onion
• 6 stalks celery
• 2 carrots
• 1/2 lb. white navy beans
• 1 1/2 c. barley
• Salt and pepper

Instructions:

In large pot, put ham, water, onion, celery, carrots, and navy beans. Cook 2 to 3 hours. Add barley and cook another 2 hours.

BEEF BARLEY CHEESE SOUP

Ingredients:

• 1/2 lb. ground beef
• 2 1/2 c. cold water
• 1 can Italian style stewed tomatoes, cut up
• 2 lg. sliced carrots
• 1/2 c. sliced mushrooms
• 1/2 c. quick barley, uncooked
• 1 tsp. dried oregano
• Salt and pepper
• 1/2 lb. Velveeta cheese, cubed

Instructions:

Brown meat in saucepan; drain. Transfer to large pot and add water, tomatoes, carrots, mushrooms, barley and oregano. Bring to boil; reduce heat. Cover; simmer 10 minutes or until barley and carrots are tender. Season to taste. Stir in cheese until melted.

WILD RICE SOUP

Ingredients:

• 1 lb. bacon, cooked until crisp
• 1 lg. onion, chopped
• 1 pt. half and half
• 2 (4 oz.) cans mushrooms with juice
• 2 cans cream of potato soup
• 1 c. (8 oz.) wild rice, cooked
• 1 c. cheese, shredded
• 1 pt. water

Instructions:

Cook bacon until crisp. Remove from pan. Saute onion in bacon grease, drain. In large saucepan, combine bacon,

onion and remaining ingredients. Heat thoroughly, being careful not to scorch. St. Paul, MN

BARLEY SOUP

Ingredients:

• 1 lb. ground chuck (can use 1 lb. ground turkey)
• 3 onions, chopped
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 jar (2 oz.) granulated beef bouillon

Cook awhile in 1 quart water (crumbling meat). Add: 1 lg. can puree

• 1 pkg. Sweet & Low
• 1/2 box barley (approx. 1 c.)

Instructions:

Add after other ingredients are done. Simmer until everything is done. Stir often. Add enough water to make 5

quarts.

MUSHROOM BARLEY SOUP

Ingredients:

• 1/2 c. raw pearl barley
• 6 1/2 c. stock or water
• 3 to 4 tbsp. tamari
• 3 to 4 tbsp. dry sherry
• 3 tbsp. butter
• 2 cloves garlic, minced
• 1 heaping c. chopped onion
• 1 lb. fresh mushrooms, sliced
• 1/2 to 1 tsp. salt
• Freshly ground black pepper

Instructions:

Cook barley in 1 1/2 cups stock or water until tender (cook it right in the soup kettle). Add remaining stock or

water, tamari and sherry. In another pan, saute onions and garlic in butter. When onions and garlic have softened,

add mushrooms and 1/2 teaspoon salt. When all is tender, add saute mixture to barley, being sure to include the

liquid given off by the vegetables as they've cooked. Give soup a generous grinding of fresh black pepper and simmer

covered for 20 minutes over the lowest possible heat. Taste to correct seasoning.

CORN AND BOURBON SOUP

Ingredients:

• 2 slices bacon
• 1 med. onion, chopped
• 2 shallots
• 1/3 c. chopped celery
• 1/3 c. chopped leeks
• 4 c. corn cut from cob
• 2 qts. chicken broth
• 1 med. potato, peeled and cubed
• 1/4 tsp. salt
• 1/4 tsp. white pepper
• 1 c. whipping cream or half and half
• 2-3 tbsp. bourbon
• Chives

Instructions:

Cook bacon in large saucepan until lightly browned. Add onion and next 3 ingredients; cook over medium heat 2

minutes. Add corn and cook 5 minutes, stirring occasionally. Add broth and next 3 ingredients; bring to a boil. Cover,

reduce heat and simmer 20 minutes or until potato is tender. Add cream and cook 2 minutes. Do not boil. Remove

and discard bacon. Place half of mixture in container of an electric blender, process until smooth. Repeat with

remaining mixture. Pour through strainer into Dutch oven, pressing pulp with back of spoon. Discard pulp. Stir in

bourbon. Serve hot or cold. Garnish each serving with chives. Yields 9 1/2 cups.

LENTIL BARLEY SOUP

Ingredients:

• 1/4 c. margarine
• 3/4 c. chopped celery
• 3/4 c. chopped onion
• 6 c. water
• 3/4 c. lentils

Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add: 1 qt. tomatoes

• 1/2 tsp. garlic salt
• 2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. barley or brown rice
• 1/2 tsp. rosemary

Instructions:

Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more.

Serves 6.