say it's your birthday! do, do, du-do, do.

We had a great time last weekend with friends and family as we celebrated Josh's 30th birthday.  It rained for a short while at the beginning, but thankfully, the sun came out so we could enjoy the back yard.  The day was topped off with a great win by the Colts during the Manning vs. Manning bowl.

As promised, here are the recipes for the soups from the night.  Perfect for fall!



Broccoli Soup
2 quarts chicken broth
5 medium potatoes
1/4 c. onions
4-6 carrots
1 large bunch of broccoli or 4 c. frozen broccoli
1/4 c. margarine or butter
1/2 c. flour
1 c half and half or milk
2 c shredded cheese
salt and pepper

Dice vegetables and cook in broth until tender. Add butter. Shake flour & milk til smooth and add to soup mixture. Cook until thick. Add salt & pepper to taste. Stir in cheese just before serving. Do not boil after adding cheese.

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Beef Barley Soup
2 1/2 lbs. beef short ribs (I use stew meat)
2 T cooking oil
7 cups water
1 - 16oz can tomatoes, diced
1 large onion, sliced
2 T instant beef bouillon granules or 4 cubes
1 1/2 t salt
1 t dried basil, crushed
1/2 t Worcestershire sauce
2 cups sliced carrot
1 cup sliced celery
2/3 c quick-cooking barley
1/2 c copped green pepper
1/4 cup snipped parsley

Brown meat in oil on low heat; drain well. Stir in water, undrained tomatoes, onion bouillon, salt, basil, and Worcestershire sauce.  Cover, simmer for 1 1/2 hours. Stir in carrot, celery, barley, green pepper, and parsley. Cover and cook another 45 minutes. Remove ribs (if you use bibs) and cool to cut off meat. Coarslely chop. Discard bones. Skim fat fro msoup. Return meat. Heat through. Season to taste with salt and pepper. Makes 8 servings.

Hope you all are enjoying the beginning of fall.  Maybe these soups will be just the touch to help enjoy the season.  I always think that they're better the second time (like chili).