Soup Club

I am loving Soup Club Mondays! No lunch to worry about making in the mornings and yummy soups and salads to enjoy :) Although I only had just a taste of the Tomato Cream soup ;)

Mushroom and Barley Soup
made by KO

There isn't really a recipe as it is so easy! Here are the steps:
1. Purchase Streitz Mushroom and Barley soup mix (I am pretty sure that is the brand. It comes in a long fairly thin clear package)
2. Saute carrots, celery, and onion.
3. Boil water.
4. Add soup package.
5. Simmer 2 hours.


Rachel Ray's Quick and Creamy Tomato Soup
made by MJT

3 15-ounce cans of chicken broth
3 28-ounce cans concentrated crushed tomatoes
1 cup heavy cream
salt and pepper
20 fresh basil leaves, cut into chiffonade for garnish
soup toppers- see below

Combine broth and tomatoes in medium sauce pan over moderate hear. When soup bubbles, stir in cream and reduce to low. Season with salt and pepper (mj notes that she used Crazy Jane's Pepper) and simmer gently for 15 minutes, stirring occasionally. With immersion blender, puree the soup. Serve in a bowl with basil garnish on top.

Toppers
Slices of rustic bread, 1/4" thick
4 gloves of garlic
olive oil, pepper
1/2 lb shredded cheese

Toast bread slices in toaster until golden. Rub toast with crushed garlic. Put on cookie sheet. Drizzle olive oil and top with grind of pepper. Add layer of cheese. Place under hot broiler until golden brown. Serve on top of soup- or dip in!