Image by marsmet461
Ron White...I never had much of a vocabulary. In fact, my friend Bob Schnieder would still be alive today if I'd known the difference between "antidote" and "anecdote".
He got bitten by a copperhead, and I'm telling him funny stories out of Reader's Digest. His head started to swell, I said "This ain't working". He goes, "READ FASTER!!"
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........*****All images are copyrighted by their respective authors ........
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.....item 1).... Ron White a/k/a Tater Salad ... They Call me Tater Salad ...
en.wikiquote.org/wiki/Ron_White
Ron White (born 18 December 1956) is an American stand-up comedian and satirist from Fritch, Texas. He is a member of the Blue Collar Comedy Tour.
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.....item 2).... The Miami Herald ... www.miamiherald.com ... The Miami Herald > Living > Food ...
Posted on Thursday, 10.04.12 ...
SOUP ... A bowl of comfort – with dumplings
BY ALISON LADMAN
THE ASSOCIATED PRESS
A basic chicken soup is fine for when you need warmth and comfort.
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--- img code photo ... Mushroom and Chicken Barley Soup with Parmesan Dumplings
media.miamiherald.com/smedia/2012/10/02/14/44/1Gial.Em.56...
Mushroom and Chicken Barley Soup with Parmesan Dumplings MATTHEW MEAD / AP
----- MUSHROOM AND CHICKEN BARLEY SOUP WITH PARMESAN DUMPLINGS
** For the soup
... 1 ounce dried porcini mushrooms, chopped
... 2 tablespoons vegetable or canola oil
... 1 pound mixed sliced mushrooms
... Salt
... 2 medium shallots, sliced
... 1 leek, white part only, sliced
.. 1 pound boneless, skinless chicken thighs, cubed
... 1/2 cup pearled barley
... 2 teaspoons minced fresh rosemary
... 1 tablespoon minced fresh thyme
... Ground pepper
... 6 cups low-sodium chicken broth
** For the dumplings
... 2 1/2 cups all-purpose flour
... 2 tablespoons sugar
... 1/2 teaspoon baking soda
... 1 1/2 teaspoons baking powder
... 1 teaspoon salt
... 1/2 teaspoon ground pepper
.. Pinch cayenne pepper
... 1 cup grated Parmesan cheese
... 2 eggs
... 1 1/2 cups buttermilk
... 1/2 cup (1 stick) butter, melted
In a small bowl, combine the porcini mushrooms with 1 cup of boiling water. Set aside.
In a large deep pot, such as a Dutch oven, heat the oil over medium-high. Add the mixed mushrooms and sprinkle lightly with salt. Saute until browned, about 10 minutes. Add the shallots and the leeks and continue to cook until softened, 6 to 8 minutes.
Add the chicken and cook just until browned. It does not need to cook through. Add the barley, rosemary, thyme, a few grinds of pepper, the broth and the porcinis with the soaking water. Cover and reduce the heat to maintain a simmer. Simmer until the barley is tender, about 45 minutes.
Meanwhile, prepare the dumplings. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, pepper and cayenne. Stir in the parmesan. In another bowl, whisk together the eggs and buttermilk, then the melted butter. Gently stir the liquid ingredients into the dry ingredients just until combined. Makes 6 servings.
Drop the dumpling mixture by the tablespoon onto the top of the soup. Cover, bring to a boil and cook for 5 to 7 minutes.
Per serving: 760 calories; 310 calories from fat (41 percent of total calories); 35 g fat (16 g saturated; 0.5 g trans fats); 170 mg cholesterol; 72 g carbohydrate; 6 g fiber; 10 g sugar; 40 g protein; 1260 mg sodium.
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But what about those fall evenings when fine isn’t sufficient? For those evenings, we have created this more robust take on the basic chicken soup, a version that oozes even more comfort and warmth thanks to the starches and savory ingredients.
First, the latter. We amplify the savory side of this soup by sauteing a half pound of mixed mushrooms. And for good measure, we also add a handful of dried porcini mushrooms. For starchy comfort, we top the soup with pillowy soft dumplings. And to tie it all together, we lace the dumplings with savory Parmesan cheese.
Want to make it vegetarian? Just substitute vegetable broth and leave out the chicken.
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