Barley Vegetable Soup

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         FOOD FUNNY
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Here's an oldie but goody from Kathy DiSimone:

When a woman requested a whole roaster at the market where I work, the
butcher didn't let on that the bird he presented her was the last one.
"Do you have one that's a little larger?" she asked. "Of course," said
the butcher. He took the roaster behind the counter, away from view, and
made a lot of noise rolling it around the ice as if he were searching
for just the right chicken. He then showed the same bird to her.
"Better," she said. "Do you have one with a little more meat on it?" He
took the chicken, rolled it in the ice and offered it up a third time.
"Great," the woman said. "I'll take all three."

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            TODAY'S RECIPE
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Serve this hearty and healthy soup with a green salad and crusty bread
for a complete and nutritious meal.

Barley Vegetable Soup

5 cups (1.25 L) vegetable or chicken stock
1 can (15 oz, 420 g) red kidney beans, rinsed and drained
1 can (15 oz, 420 g) stewed tomatoes with their liquid
10 oz (280 g) frozen corn kernels
1/2 cup (125 ml) medium pearl barley
2 cups (500 ml) sliced mushrooms
2 - 4 cloves garlic, finely chopped
2 medium onions, chopped
1 medium carrot, chopped
1 stalk celery, chopped
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste

Combine all ingredients in the slow cooker and cook covered on low heat
for 8 to 10 hours, or on high heat for 4 to 5 hours. (Or combine in a
pot and simmer over very low heat on the stove for 4 to 5 hours.)
Serves 6 to 8.
Received on Mon Oct 22 18:20:02 2007