Recipe For Daddys Whisker Soup

DAD'S SECRET INGREDIENT VEGETABLE SOUP

Steps:

• Using a very large pot that will hold at least 12qts, preferable more, brown the beef in the olive oil.
• Peel and dice onions and carrots. Dice potatoes, peeling if you prefer.
• Put everything except the barley and cabbage into the pot. Bring to a boil and simmer for 2-3 hours, stirring several times.
• Use a knife to shred the cabbage finely in strips as if for sauerkraut.
• Add cabbage and barley. Simmer for 1 hour, stirring several times.
• Serve with hearty, crusty bread.
• Note: If you have some odds and ends of cooked, unseasoned veggies hanging around in the fridge you can add them along with the cabbage and barley. Don't overdo broccoli or other cabbage-family veggies because some cabbage is necessary too much upsets the balance of flavors.
• Note: You can readily substitute fresh vegetables for frozen. I just use frozen because I usually make it in the winter when fresh veggies are not cost-effective.
• Note: Freezes well and is even better after sitting overnight.

DAD'S CHICKEN SOUP

Steps:

• Bring first five ingredients to boil in heavy large pot or Dutch oven over high heat.
• Mix in rice and thyme.
• Return soup to a boil.
• Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 30 minutes.
• Add chicken and simmer until heated through, thinning with additional broth if desired.
• Season with salt and pepper.
• Transfer soup to large bowl.
• Garnish with parsley and serve.
• Note: if using pasta instead of rice, add it with the chicken and simmer until the pasta is tender.
• I like corkscrew pasta in this.