2 soup + 1 scone recipes

I've been cooking up a storm lately. I'm going to post a few recipes in sets so I can share them all! 

soup #1

Last weekend I made beef and barley soup. It's a simple and flavorful classic. I'm usually not a huge fan of red meat, but in this soup it's perfect. The trick to this soup is mincing everything into very small pieces. It takes some time but it really makes the texture of the soup. Note to self: when you bring Ritz crackers to work to eat aside soup, do not bring the entire sleeve. You do not have enough self control for that situation.

Here's what you'll need...
1 medium onion, minced
1 1/2 cups celery, minced
3 large carrots, peeled and minced
2 bay leafs
1 lb. beef stew meat, cubed
32 oz. can low sodium chicken broth
32 oz. can low sodium beef broth
2 tsp. beef broth base
1 cup medium pearl barley
1 tbsp. olive oil

Here's what to do...
Cut meat into small pieces. Place in bowl, sprinkle with salt and pepper. In large saucepan saute onion, celery and mushrooms in 1 tablespoon olive oil. Add beef and saute until beef loses the pink color. Add broths, broth base, and 1 cup of water. Cover and simmer for 15 minutes. Add carrots, bay leaf and barley. Cover and simmer for 45 minutes. Adjust seasoning. Remove bay leaf before serving.

soup #2

This weekend I made butternut squash soup. There's no cream or milk but it's one of the creamiest soups I've ever had. The apple cider and apple give the soup so much depth and it's super healthy! I make this one over and over again. I also love it because I get to use my favorite kitchen gadget - the immersion blender! Don't laugh, these things make me happy.

Here's what you'll need...
2 tablespoons butter or olive oil
1 onion, chopped
1/2 teaspoon nutmeg
4 lbs. butternut squash (2 med) peeled, seeded and cut into 1 inch cubes
4 cups vegetable broth
1 gala apple, diced
1/2 cups apple cider

Here's what to do...
Melt butter. Add onion and nutmeg and saute until onion is soft and transparent. Add all remaining ingredients. After it starts to boil, lower heat and simmer uncovered about 30 minutes or until everything is mushy. Puree in blender (or with an immersion blender) until smooth.

scones

I made these scones to go with the butternut squash soup, but they would really go with any soup. I've definitely said this before, but I'll say it again. I love scones because you can throw anything in them. Sweet or savory, they are buttery, flakey and delicious. 

Here's what you'll need...

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons cold butter, cut into cubes

1/3 cup grated parmesan 

2 sprigs rosemary, minced

3/4 cup buttermilk

Here's what to do...

In a bowl, combine the flour, baking powder and salt. Then using your fingers, rub in the cubes of butter until the flour and butter form into small pea like pieces. Add in the parmesan and rosemary and mix everything with your hands until a ball of dough forms (it might seem a bit dry). Pat it together and form into a ball. Press down until dough is in large circle, about 1/2 inch thick. Cut into 8 triangles. Bake at 350 degrees for about 20 minutes.

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