This post is part of series called “31 Days to Rebuild Your House and Heart” and I’m writing it to chronicle our rebuilding process after we lost everything in a house fire last December. You can start here and read the whole series. Thanks for visiting!
I’m cheating and digging into my archives to find some goodies for you. But this post is so October-ish! I’m having company this week—the first weekend guests to the cottage—-and I’ve been fluffing on overdrive. I’m making this soup while they’re here and thought you might enjoy it too. Come back tomorrow for the final week of the series and for the room tours.
Here’s how it happened.
I went to bookclub at Sandy’s and she served two kinds of soups: pumpkin-apple and chicken and barley.
I’m a mixer, a layer-er, a lumper not a splitter. I layer clothes and jewelry and apparently food. So I mixed the two together and it was fantastic.
I came home, put another necklace on, and then searched pumpkin soup recipes and found this wonderful recipe by Bobby Flay and then tweaked it and added chicken and barley to it.
Phenom Soup. Par Excellence. More stately if pronounced ‘par eggselonce’. Stevie says phooey on any soup that doesn’t have beef or cheese or beer.
I say, you should try it and judge for yourself. {He really liked it despite its’ obvious lack of all things manly–although in my book chipotle and barley are right up there}
You’ll need:
2 T butter and 2 T. olive oil
1 onion
1 large carrot
3 stalks of celery
3 cloves of garlic
2 boxes of good chicken stock
1 can of pumpkin puree (NOT pumpkin pie mix) the smaller sized can ~14 oz
3 c. cooked chicken
1/2 c barley
1/2 t. cinnamon
1/4 t. ginger
1/4 t nutmeg
2-3 T honey
1-2 t. chipotles chopped very fine (it comes in a small can in the mexican section of the store and is packed in a heavy sauce)—it has a lot of heat so be cautious.
1 c. sour cream
1/4 c. heavy cream
salt and pepper to taste
To begin, saute the veggies in the oil and butter until carrots are almost tender. Always salt as you go along and then adjust the salt at the end. Don’t wait til the very end to add salt or your dish will lack a depth of flavor. Add garlic after the veggies have cooked about 5 minutes.
Then add chicken stock, pumpkin, chicken, barley and all the spices. Cook at medium to high heat for about 45 minutes to an hour or until barley is tender. Turn heat down to simmer. Add sour cream and whisk so that no lumps remain and then add cream. Taste and reseason. I had to add more honey to balance the heat of the chipotles but DON’T leave out the chipotles. The smokey flavor makes the soup. It just wouldn’t be the same without them! Enjoy! And make promises to your husband that the next soup promises to be full of beef and cheese.