I have always loved soup, but over the last few months, my love affair with soup has intensified. I'm constantly looking for soup recipes, and right now, if I had my way, I'd make it every day. I like all kinds of soup too - clear soup, cream soup, spicy soups . . .
In the past 10 days I've enjoyed a fantastic mulligatawny soup with curry, chicken, and apples at a local restaurant, a superb lobster bisque at another eatery, a seafood chowder crowded with chunks of lobster, haddock, shrimp, and scallops, some decent canned chicken with white beans soup, and a lentil soup.
Today's soup is a chicken vegetable barley soup - 1 cup pearled barley, several sliced carrots, 2 small onions, 2 cloves of garlic, a wilted bunch of celery, some herbs (heavy on thyme and parsley), leftover chicken, and a mix of homemade and store bought chicken stock. We will have that for dinner - or more likely lupper (late lunch/early dinner).