>Thanks for your input.
>
>You are not going to believe this; but the last time I used what was
>left of the broth/stock I made, was las Wednesday, to make barley
>mushroom soup. I was inspired by an e-mail I received from Adeils
>(spelling? ) sausages which included a recipe using his Portabello
>sausage. Used the broth, sautéed some onion, peppers (red for color,)
>and garlic, added mushrooms in some butter to sauté, then added it all
>to the pot with a bit of Dry Sack sherry and some herbs and spices. It
>was a meal of its own. THe only thing I screwed up on was adding too
>much barley. I'll know for next time.
>
>Rich

Yup, barley grows... done that. I try to find time to cook the barley
separately, in lightly salted water, then add it to the soup... doesn't suck up
so much stock, and the barley actually tastes like barley.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
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