My family has a hard time accepting broth based soup. The general thinking is that if you’re having a broth based soup it’s a side dish and can’t possibly be the star of the meal. It demands a sandwich at the very least. More than likely you should just drink water, leave the soup, and actually eat something. Soup is something with cream and preferably cheese. If I serve a broth soup, I’m immediately asked where the rest of the meal is. I think this soup would be an exception. Well, it would be much easier for them to accept than many others anyway.
The broth has an intense bold earthy mushroom flavor that satisfies while the barley provides a stomach satisfying fullness. The mushrooms and barley also provide something to sink your teeth into. Don’t slice your mushrooms to thin, leave them thick enough to take a bite out of. This is a perfect soup to curl up with on a cold blustery day. Continue reading →
The pickled egg has captured my attention. I’m not sure why, I’m not a huge fan of pickled foods. I didn’t grow up with pickled eggs. I can’t remember how old I was the first time I saw one. I’m pretty sure it was on TV in some bar or back woods scene and I couldn’t help but wonder, “What the hell was that?” The first time I saw them in person I wondered, “How the hell?”and “Why?” Continue reading →
Today is March 1st. That means St. Patrick's Day will be here soon! Just like last year, I aim to post one Irish-y, St. Patrick's Day recipe each day up to March 17th. Wish me the luck of the Irish for this endeavor! To get things rolling, I'd thought I'd start off with a St. Patrick's Day recipe that is both incredibly easy and incredibly delicious.