Here’s some delicious comfort food to enjoy on these cold winter nights:
Barley Winter Soup (adapted from a recipe in Shape Feb 99)
- 1 cup sliced mushrooms
- 2 medium carrots, finely chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1/2 cup pearl barley, washed and drained
- 2 tsp dried thyme
- 1 diced tomato
- 4 cups beef broth
- 2 – 3 links Italian Sausage
Bake Italian sausage 30 -45 minutes (until done). In oil, saute mushrooms, carrots, celery, onion, barley and thyme. Cook over medium heat, stirring until veggies are tender. Add diced tomato and beef broth and bring to a boil. Reduce heat to low, simmer until barley is tender and soup begins to thicken (about 45 minutes).
Italian Bread (taken from Taste of Home, Dec/Jan 2010)
- 2 1/4 tsp active dry yeast
- 2 cups warm water (110-115)
- 1 tsp sugar
- 2 tsp salt
- 5 1/2 cups all purpose flour
In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 400 for 20 to 25 minutes until golden brown. Remove from pans to wire racks to cool.
Yum, yum, yum!