A classic soup to cure what ails you.

Ingredients:

1 3 to 4 pound frying chicken, skinned and cut
1 quart water, or enough to fully cover ingredients
2 1/12 cups sliced carrots
2 cups sliced celery
4 tablespoons chicken bouillon granules, add more to suit taste
1 small onion, peeled and chopped
1 teaspoon ground black pepper
1 cup cooked macaroni
Salt to taste

Directions:

Place all ingredients, except macaroni, in a large stock pot. Bring to a boil; reduce heat. Simmer until chicken is done. Remove chicken; cool. De-bone chicken and cut into small pieces. Cook macaroni; rinse and drain. Add chicken and macaroni to pot. Bring to a full boil.

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For the last few weeks the fields around our piece of paradise have been full of field mushrooms and button mushrooms all FREE for the picking. And pick them we have…

Words of WARNING:

ALWAYS CHECK WHAT MUSHROOMS ARE SAFE TO EAT BEFORE EATING THEM FROM THE FIELDS. SOME TYPES CAN KILL

What you will need:

1kg White Button Mushrooms and Portobello/Field Mushrooms
25g Butter
1 cup Pearl Barley
1 cup of Green Lentils
4 Potatoes, cubed
1 Capsicum, diced
Few Cloves of Garlic
Seasoning
Vegetable Stock

What to do:

Brush off any dirt on the mushrooms, if you have picked them fresh like I did, you may have to wash them on both sides to remove any unwanted visitors, this does not impair the flavour of freshly picked mushrooms but it does on shop brought ones.

Dice up the mushrooms, capsicum, garlic and potatoes.

Throw everything in a big pot ( I use a cast iron pot that I can put on top of a wood burner and leave all day, you could use a slow cooker ) and cover with stock, cook gently all day over a low heat. The soup will thicken and the flavours will mingle just in time for you to come home from work, light the fire and throw your shoes off.

All that is left is to enjoy with fresh bread and lashings of butter. Yummy it is too!!

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